Zest about 1/4 of the lemon peel, then slice the lemon thinly. Reserve zest and lemon slices for garnish.
Place the scones in a preheated 350 degree oven for a few minutes or until pleasantly warm and toasty. Slice in half and fill with scoops of lemon yogurt, and sprinkle with lemon zest. Garnish with thin lemon slices.
If you're on a real calorie splurge, make a richer version of lemon cream by mixing mascarpone or stiffly whipped cream with grated lemon zest and a little lemon juice. Bon appetit!
