A fruity & wholesome breakfast or snack 

Ingredients

• 2 cups whole wheat flour
• ⅓ cup sugar
• ½ teaspoon baking soda
• 2 teaspoon baking powder
• Zest of 1 lemon
• ½ cup (1 stick) butter, cold
• 1 egg
• ½ cup plain Greek yogurt
• ¼ cup milk
• ½ cup Chukar® Sour Cherry Preserves or Chukar® Bing Cherry Preserves
• 1 teaspoon milk
• 1 teaspoon brown sugar

Directions

Preheat oven to 375°F.
Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
Whisk together the egg, yogurt, and milk. Stir into the dry mixture until a dough forms.
Gently fold in Chukar® Sour Cherry Preserves or Chukar® Bing Cherry Preserves.
Transfer the dough to a lightly floured surface and briefly knead. If the dough is too wet, add a little extra flour while kneading. Pat the dough into a flat disk about 2 inches thick. Cut into wedges.
Transfer the dough to a parchment-lined or lightly greased baking sheet. If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another. Brush the tops of the scones with 1 teaspoon milk. Sprinkle with 1 teaspoon brown sugar.
Bake in the oven for 25 minutes or until light golden brown. Remove from the oven and cool on a wire rack before serving.