Directions:
Soak dried cherries in apple juice or water at least 10 minutes. Drain well. Pre-heat oven to 375 degrees. In a food processor or bowl mix flour, sugar, baking powder, soda, nutmeg and salt. Add butter and process or cut in with pastry blender until mixture has fine crumbs. Add egg and yogurt. Stir in dried cherries. Turn dough out on a lightly oiled 12 by 15-inch baking sheet.
Lightly flour hands and pat into a 9-inch round. With sharp knife, cut into 8 pie-shaped wedges. Sprinkle generously with sugar. Bake until golden brown and firm to the touch, about 20 minutes. Serve warm. Yields 8 scones.
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