Cherry-Chocolate Chip Scones

 

1

cup Gold Medal® all-purpose flour

1

cup whole wheat flour

1/4

cup sugar

1/2

teaspoon salt

1

teaspoon baking soda

1/4

cup firm butter or margarine

1

cup Yoplait® strawberry lowfat yogurt (from 2 lb container)

1/2

cup dried cherries or cranberries

1/4

cup semisweet miniature chocolate chips

• 1 Heat oven to 400 . Spray cookie sheet with cooking spray.
• 2 In medium bowl, mix flour, sugar, baking soda and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in yogurt, cherries and chocolate chips (dough will seem a little crumbly).
• 3 On lightly floured surface, shape dough into a ball. Knead dough lightly 10 times. Divide dough in half. On cookie sheet, pat each half of dough into 6-inch circle. Cut each circle into 16 wedges, using sharp knife, but do not separate wedges.
• 4 Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.