Lemon Yogurt Scones With Raspberry Yogurt Spread

Makes

12 Large or 24 Petite Scones


The inspiration

  • 2 ½ cups Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • ½ cup Sugar
  • 6 tbsp. Butter, Chilled and Cut into Pieces
  • 1 Lemon, Zested
  • 1 cup Dannon® Oikos® Yogurt – Plain
  • 1 Egg
  • 1 tbsp. Vanilla

the technique

Heat oven to 425ºF.

Combine flour, baking powder, baking soda, salt and sugar in a mixer. Beat in butter and lemon zest until crumbly.

Combine Oikos® Vanilla Yogurt, egg and vanilla, and add to flour mixture until just combined. Roll out onto flour service and cut into circles.

Bake for 10 minutes until golden.

In Recipes / Baked Goods