I had seen this recipe on Tartelette for Lemon Yogurt Scones, and I knew that I had to make them. I swapped the amounts of white whole wheat flour and all purpose flour. I also added about a pint of blackberries. I was afraid that adding the berries might ruin this recipe by making it too moist to roll out. They came out great. I couldn’t resist adding a little lemon glaze to the top. With only two tablespoons of sugar, I thought a little extra sweetness couldn’t hurt. I broke out my grandmother’s china and had these with peppermint tea.
*If you add fresh berries, these will be best the first day you make them.