Lemon Scones

Makes 10 - three inch scones

1 3/4 cup all-purpose flour

3/4 cup wheat flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup yogurt

1 egg

6 TBSP butter

1 TBSP lemon zest

1/3 cup berries or raisins

Preheat oven to 350F.

Mix the lemon zest with the sugar.

Mix the dry ingredients and the lemon zest sugar mixture.

Cut the butter into the dry mixture.

 Mix the yogurt and the egg, and add to the dry mixture, along with the berries.

Stir with a fork, then use your hands to bring the mixture together. Dump it out onto a clean surface and roll into a 1" thick round.

Use a cookie cutter to make rounds and put on parchment paper on a baking sheet.

Cook for 20 - 25 minutes.

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