"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Yogurt Scones Recipe

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This recipe for Lemon Yogurt Scones, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c.flour
2 T. sugar
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter
1 c. plain yogurt
1 T. grated lemon zest

Directions:
Directions:
Preheat the oven to 425. Sift the flour, sugar, baking powder, baking soda and salt together into a large bowl. Cut in the butter with 2 knives until crumbly. Combine the yogurt and lemon zest in a small bowl and mix well. Add the yogurt mixture to the flour mixture and stir just until moistened. Shape into a ball and place on a lightly floured surface. Flatten to 1" thickness. Cut with a floured biscuit cutter or water glass. Arrange on an ungreased baking sheet. Bake at 425 for 12 to 14 min. or until lightly browned.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. They are light and flaky and can be prepared very fast to make for company.

 

 

 

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