These raspberry scones get a double dose of berry flavor from fresh or frozen raspberries and raspberry-flavored yogurt that's complemented by a zesty lemon glaze.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon zest
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (6 ounces) raspberry yogurt
• 1 large egg, room temperature
• 1/4 cup butter, melted
• 1 cup fresh or frozen raspberries
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest

Directions

1. In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in raspberries.
2. Drop by 1/2-cup scoops 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.