Lemon And Yogurt Scones
Recipe from Tartelette


1 3/4 cup all purpose flour
3/4 cup whole wheat flour
2 Tb granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plain yogurt
1 large egg
6 tablespoons cold unsalted butter
1/3 cup goji berries (optional, use raisins if desired)
1 tablespoon lemon zest

Preheat oven to 350 degrees. Combine flours, sugar, baking powder and salt in the bowl of a food processor and pulse several times to blend. Add the chilled butter, cut in small chunks and pulse until the mixture resembles pea size crumbs. In a large bowl, whisk the egg, yogurt and lemon zest. Add the dry ingredients and the goji berries to the egg mixture and stir just until moistened. Turn the dough out onto a lightly floured surface and knead into a ball. Pat or roll the dough out to about 1 to 1 1/4-inch thick. With a 3 inch cookie cutter dipped in flour, cut the dough into 10 and place on a parchment lined baking sheet, about 2 inches apart. Brush with a little milk and bake for 20 to 25 minutes, until golden brown. If you use pearl or rock sugar, sprinkle that on top of the scones after the brushing of milk so they adhere to the top better.