The Bistro's Cherry Scones

Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!

• Ready In: 40 mins
• Serves: 16
• Yields: 16 scones

Ingredients

• 3  cups flour
• 1⁄3 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup  chilled butter, cut into small bits
• 1 1⁄4 cups  frozen sour cherries, thawed and drained
• 1⁄2 cup white chocolate chips
• 1  cup low-fat vanilla yogurt or 1  cup buttermilk
• 4  tablespoons turbinado sugar

Directions

1. Preheat oven to 375 degrees.
2. In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Cut butter into flour mixture until mixture resembles a coarse meal.
4. Add cherries and chips and mix well.
5. Make a well in center of mixture and pour in yogurt (or buttermilk).
6. Mix ingredients into a soft, slightly wet dough.
7. Cut dough in half.
8. Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
9. Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
10. Repeat with other half of dough.
11. Sprinkle wedges with turbinado sugar.
12. Bake at 375 for about 20 minutes or until golden brown.