These scones are perfect for brunch, lunch or anytime!
Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor pulse together flours, sugar and baking powder. Add butter. Pulse until butter creates small crumbs (about 8 times). Add SunRype Fruit to Go pieces and 1 cup yogurt and pulse until just combined. Flour hands. Transfer dough onto prepared sheet and pat into an 8 inch disk. Optional: Press some extra SunRype Fruit to Go pieces into top of dough. Cut into 8 wedges (Tip: flouring your knife makes it easier to cut through). Bake scones until the tops are browned, about 15 minutes. Cool 10 minutes. In a bowl, whisk powdered sugar and remaining 2 Tbsp. yogurt until smooth. Add lemon zest and juice. Whisk until combined. Drizzle over scones and serve immediately.