Tangy lemon pairs nicely here with the sweet, nutty flavor of the flour. The scones are only moderately sweet, which makes them just as good for a snack as a dessert. —Posie (Harwood) Brien
light brown sugar
cold, cubed, unsalted butter
In This Recipe
Preheat the oven to 375 degrees. Line a baking sheet with parchment.
Whisk together the flours, sugars, baking soda, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender until the mixture is a cousin of bread crumbs.
Whisk together the egg, yogurt, milk, lemon juice and lemon zest in a separate vessel. Add them to they dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
Knead the mixture two or three times to make it come together. Press it into a rectangle or disk and cut it into 16 or as many shapes as you would like. (If you'd like a prettier scone, brush them with egg and sprinkle with raw sugar).
Bake them until they begin to brown around the edges--about 22 to 25 minutes.