Raspberry Scones With Lemon Yogurt Drizzle

Preheat oven to 425 F.

In a small bowl combine the oats and water. Let the mixture sit for 5 minutes to soften the oats.

In a medium bowl combine flour, baking powder, salt and sugar. Cut in butter using a pastry cutter until mixture resembles small crumbs. Set aside.

In another small bowl mix 1/2 cup yogurt, milk and vanilla. Add this mixture to the flour mixture. Add in oats and mix well. Gently fold in raspberries.

Roll out the dough on a pastry mat until it is a round shape, about 1/2 inch thick. Dough will be very sticky, just use flour work the dough. Cut the flattened dough into 6-8 wedges depending on how large you want each scone.

Put wedges onto an ungreased cookie sheet and bake for about 15 minutes.

Meanwhile combine the yogurt, lemon zest and syrup in a small bowl. Keep it cold until ready to drizzle on your warm scone. Enjoy!