It was really cold in Boston last week, and I didn't want to go out and buy yogurt.
I baked these last week, right before I went home for Thanksgiving. I was worried that the half dozen lemons I had sitting in the fridge would go bad while I was gone (this concern for whatever reason did not extend to the eggs that had been hanging out in there for the past four weeks). I considered making a lemon yogurt pound cake--but I didn't have yogurt, and acquiring some would mean a 10-minute trek in the cold to the CVS in Harvard Square.
So I made scones. And no, I didn't use the month-old eggs.