Last week Tillamook sent Joy and me some of their new, naturally sweetened light yogurt to test out. Turns out, this is a great yogurt to bake with (check out our Tillamook Yogurt Cherry Almond Muffins) and it tastes great, too. One of the varieties I really love is Lemon Squeeze – it’s tart, creamy and very lemony – it tastes like fresh squeezed lemons have been stirred right in.
So, I decided to switch up my Lemon Lavender Scones and try out the yogurt. I substituted a 6 oz. container of Lemon Squeeze yogurt and a half cup of low-fat buttermilk for the cup of half-n-half I normally use. The result? Better than my original recipe!
These scones are light, tender and full of lemon flavor with just a touch of lavender. They make a wonderful breakfast with a little raspberry jam, or lovely treat with your afternoon coffee or tea. From now on, I will be using Lemon Squeeze yogurt when I make my Lemon Lavender Scones.
With only 4 Tbsp. of butter in the entire recipe, this is an excellent low-fat scone, with only 245 calories per serving.
- 2 cups unbleached all-purpose flour
- ⅓ cup sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 Tbsp. lemon zest
- 1 tsp. edible lavender buds, chopped
- 4 Tbsp. butter, chilled
- 1 6 oz. container Tillamook Lemon Squeeze Light Fat Free Yogurt
- ½ cup buttermilk
- 1 cup powdered sugar
- 2 Tbsp. plus 1 tsp. freshly squeezed lemon
- 2 Tbsp. lemon flavored sugar (for garnishing - optional)
- Preheat oven to 400 degrees.
- In a large bowl, stir together the flour, sugar, baking soda, baking powder, lemon zest and lavender.
- Cut the chilled butter into small pieces, then cut into the dry ingredients with a pastry cutter or a fork until the mixture resembles small crumbs.
- Combine the yogurt with the buttermilk in a small bowl.
- Stir the yogurt mixture into the flour mixture until the dough comes together (it will be quite moist).
- Lightly dust a clean surface with flour and turn the dough out onto it. Dust your hands with flour and kneed the dough about 10 times.
- Pat the dough into a 9" circle. Cut the circle into 8 triangles.
- Place the scones on a baking sheet lined with parchment paper and bake for 15 minutes. The scones will be golden brown.
- Let the scones cool on the baking sheet for at least 10 minutes. Meanwhile combine the powdered sugar and the lemon juice to make a smooth glaze.
- When the scones have cooled, drizzle with glaze and sprinkle with lemon sugar if desired.