Lemon Tarragon Scones
 
Cook time
Total time
 
Ingredients
  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp (1 stick) unsalted butter
  • 1/3 cup craisins
  • 1 sprig fresh tarragon, leaves removed and minced
  • 1 tbsp grated lemon zest (I used 1 lemon)
  • 1/2 cup plain yogourt (0% fat Liberte Greek Yogourt)
  • 1 large egg
Instructions
  1. Preheat oven to 400° F. In a medium bowl mix flour, sugar, baking powder, baking soda, and salt.
  2. Grate butter (large side of grater) or cut butter in with a pastry cutter, until it becomes lumps smaller than peas.
  3. In another bowl, whisk egg and yogurt together to blend.
  4. Using a fork, lightly whisk the yogurt mixture into the flour mixture, being careful not to over mix. At this point, I take both hands and lifted everything out together on a lightly dusted counter top until I had a pile of dough. Then using a gentle touch, patted down and shaped the dough into a 7-8 inch diameter disk.
  5. Using a sharp knife or pizza wheel, cut in half, then quarters, then again so you have 8 pieces. Using the sharp side of the knife, slide each scone and place on a prepared cookie sheet (covered with silpat or parchment paper).
  6. Bake for about 15 minutes or less, depending on your oven. Keep an eye on them, don’t let them get too browned on top.
  7. Cool and glaze if you wish (Orange juice or lemon juice mixed with icing sugar drizzled over top).
  8. Make a cup of tea and honey, find a quiet corner and enjoy…
Recipe by Just a Smidgen at https://justasmidgen.com/2011/06/22/honey-bs-bees-and-honey-on-lemon-tarragon-scones/