Lemon Yogurt Scones

Made with yogurt and heart-smart margarine, these scones are a healthy alternative to traditional scones.

When the temperatures dip below zero, the easiest way to make your home feel cozier is by indulging in some home baking. The hot oven warms your kitchen, and the smell of freshly baked goods can instantly lift your mood. Today we’re sharing a recipe for scones, made healthier with the addition of yogurt. Swapping Canola Harvest Margarine in place of butter also reduces saturated fat levels by 80%. These lemon yogurt scones make a wonderful treat with afternoon tea. Serve them with jam, cream cheese, Canola Harvest Margarine, or simply eat them plain.

Lemon Yogurt Scones

Prep Time: 15 minutes
Cooking Time: 12-14 minutes
Yield: 6 scones
Calories: 319

Ingredients

2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup Canola Harvest Margarine with Olive Oil
1 cup plain yogurt
1 tbsp grated lemon rind

Directions:

1. Preheat oven to 425˚F/220˚C. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. With a pastry blender, cut in the Canola Harvest Margarine with Olive Oil until crumbly.
2. In a separate mixing bowl, combine yogurt and lemon rind. Stir into dry ingredients and mix until just moistened.
3. Form dough mixture into into a ball, and turn dough onto a lightly floured cutting board. Flatten to 1″/25mm thickness. Using a sharp knife, cut into 6-8 pieces. Place on an un-greased cookie sheet and bake for 12-14 minutes.

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