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Cherry-Chocolate Chip Scones
cup Gold Medal™ all-purpose flour
cup whole wheat flour
teaspoon baking soda
cup firm butter or margarine
cup Yoplait® strawberry lowfat yogurt (from 2 lb container)
cup dried cherries or cranberries
cup semisweet miniature chocolate chips
Heat oven to 400 . Spray cookie sheet with cooking spray.
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).
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 6 wedges, using sharp knife, but do not separate wedges.
Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.
No nutrition information available for this recipe.
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