- 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
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.
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.