Sweet Jam Scones with Lemon Yogurt Drizzle

Prep time: 15 minutes

Cook time: 15 to 17 minutes

1 1/3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup cold butter, cut into 1/2-inch pieces

1/2 cup Chobani Vanilla or Sweet Cream Coffee Creamer

1/4 cup jam or preserves

Lemon Yogurt Drizzle:

1/2 to 2/3 cup powdered sugar

2 tablespoons Chobani Lemon Yogurt

Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, stir together flour, baking powder and salt. Cut in butter with a pastry blender until it’s the size of peas. Stir in creamer with a fork, mixing just until dry ingredients are incorporated. Dot with jam and stir in very lightly. Shape into 12 mounds on prepared baking sheet. Bake for 15 to 17 minutes or until lightly browned. Let cool completely. To prepare drizzle, whisk together powdered sugar and yogurt; drizzle over scones. Makes 12 small scones.