Lemon Yogurt Scones With Raspberry Yogurt Spread
12 Large or 24 Petite Scones
- 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
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.
RASPBERRY YOGURT SPREAD
- 1 cup Heavy Whipping Cream
- 3 tbsp.Raspberry Jam
- 1 tbsp.Vanilla
- 1 cup Dannon®Oikos®Greek Yogurt – Plain
Whip cream with raspberry jam and vanilla to stiff peaks.
Fold in Oikos® Plain Greek Yogurt.