Lemon Rosemary Scones

The scone recipe is from Cooking Light:

http://www.myrecipes.com/recipe/yogurt-scones-10000001867559/

but I loved The Pioneer Woman's idea of a lemon rosemary scone for the spring (but not all of her cream....)

http://thepioneerwoman.com/cooking/2013/02/lemon-rosemary-scones/

So here's a lighter version of  Ree's sweet scones:

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
  
  
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces 
• zest of 1 lemon
  1 Tbs minced rosemary
• 3/4 cup fat-free plain yogurt 
• 1 large egg white 

Glaze:

2 cups powdered sugar

3 Tbs milk (or more for thinning as needed)

juice of 1 lemon

1 tsp finely minced rosemary

dash of salt

Preparation

1. 1. Preheat oven to 425°.
2. 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in lemon zest and rosemary. Combine yogurt and egg white, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
3. 3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Bake at 425° for 15 minutes or until golden. 
4. 4.  While scones are baking, whisk together glaze.  It should be thin enough to drizzle over scones.
5. 5.  Allow scones to cool slightly then drizzle with glaze.