Recipe Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 5 Tbsp. cold LAND O LAKES® Butter
- 1/2 cup plain yogurt
- 1 LAND O LAKES® All-Natural Egg
- 1/2 cup dried mixed fruit, chopped
- Coarse grain sugar, if desired
Recipe Directions
Heat oven to 375°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
Combine flours, sugar, baking powder, baking soda and salt in large bowl. Cut in 4 tablespoons Land O' Lakes® Butter with pastry blender or fork until resembles coarse crumbs.
Combine yogurt and Land O' Lakes® All-Natural Egg in small bowl; beat with wire whisk until well mixed. Add yogurt mixture and dried fruit to flour mixture; stir just until flour is moistened. (Dough will be sticky.)
With floured hands, form dough on lightly floured surface into 8-inch circle. Cut into 10 wedges.
Place remaining 1 tablespoon butter in small microwave-safe bowl; microwave on MEDIUM (50% power) until melted (10 to 20 seconds). Brush tops of scones with melted butter; sprinkle with coarse grain sugar, if desired. Separate wedges; place onto prepared baking sheet. Bake for 14 to 16 minutes or until edges are lightly browned. Serve warm.
TIP:
Store in resealable plastic food bag at room temperature for up to 4 days or freeze for longer storage. Reheat thawed scones in 350°F oven for 5 to 10 minutes or until warm.
