Lemon Scones with Lemon-Lavender Marmalade

1 cup all-purpose flour
2 T. sugar
1 1/2 t. baking powered
1/8 t.  salt
1/4 c. butter
1  egg, beaten
1/3 c. vanilla yogurt
Zest of one lemon
Cinnamon sugar

425 degree oven.  Stir together flour, sugar, baking powder, salt and lemon zest.  Cut butter into flour mixture until it resembles coarse crumbs.  Make a well in center.  Mix together egg and yogurt.  Add wet to dry ingredients and mix with a fork just until moistened.  Turn dough out onto lightly floured surface and knead for 8-10 strokes, just until dough holds together.  Pat into a 6” circle and cut into 6 wedges. Sprinkle with cinnamon sugar.  Bake 11-13 minutes on an ungreased sheet pan.  Cool 5 minutes and enjoy.