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  1. Preheat the oven to 375°F. Grease the wells of a mini scone pan. Alternatively, lightly grease a baking sheet, or line it with parchment.

  2. To make the dough: In a medium bowl, whisk together the dry ingredients.

  3. Using your fingertips or a pastry blender, work the cold butter into the dry ingredients until the mixture looks like coarse meal.

  4. In a separate small bowl, whisk together the eggs, yogurt, vanilla extract, and lemon oil. Add to the dry ingredients, mixing just until combined.

  5. To make mini scones: Divide the dough evenly among the wells of the pan, using about 3 tablespoons in each. Smooth the tops with wet fingers.

  6. To make full-size scones: On a lightly floured work surface, pat the dough into a 4” x 10” rectangle about 1” thick. Cut the rectangle into four 4” x 2 1/2" rectangles, then cut each of those rectangles in half diagonally to make eight triangular scones. Place the scones on the prepared baking sheet, leaving 1/2" between them.

  7. To bake: Bake the scones for 18 to 20 minutes or until lightly browned. Remove them from the oven. If you’ve used a mini-scone pan, let the scones cool in the pan for 15 minutes before using a thin-bladed spatula to transfer them to a rack to finish cooling. If you’ve baked full-size scones, let them cool right on the pan.

  8. To make the glaze: In a small bowl, whisk together all the ingredients until smooth. Drizzle over the cooled scones.

  9. Storage information: Store any leftover scones, well wrapped, at room temperature for up to three days; freeze for longer storage.

Tips from our Bakers

  • Don’t have lemon juice powder and/or lemon oil in your pantry? In the dough, substitute 2 tablespoons freshly squeezed lemon juice for the lemon juice powder and reduce the amount of yogurt to 1/4 cup (57g). Substitute 1 teaspoon lemon zest for the lemon oil. In the glaze, substitute 1 tablespoon lemon juice for the lemon powder, and reduce the amount of cream by about 1 tablespoon.

  • Lemon chips or raspberry Jammy Bits are both tasty additions to these scones; use about 3/4 cup (about 135g) of either.