Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

Beat egg in small bowl. Add vodka (or milk) and yogurt. Mix. Set aside.

Combine dry ingredients and lemon zest in a food processor. Pulse twice.

Shred frozen butter.

Add butter to food processor and pulse a few times to combine.

Transfer flour and butter mix to a large bowl. Make a depression in the center. Add egg mixture and any dry fruit or nuts. Quickly mix just until dry ingredients are moist. Don’t over mix.

Make scones with your hands, compressing dough in any shape and size you want.

Paint scones with egg wash. Sprinkle turbinado sugar, if desired.

Bake in a conventional oven for 17 minutes.

Enjoy warm. If desired, let them cool and freeze in a bag.