Ingredients

• 3 cups all-purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 cup cold butter
• 1 egg
• 3/4 cup (6 oz.) vanilla yogurt
• 3 Tbsp. 2% milk, divided
• 1/3 cup shredded peeled apple
• 1/3 cup shredded sharp cheddar cheese
• 1 Tbsp. minced fresh sage
• 1 Tbsp. sugar

Directions

1. Preheat oven to 425 degrees. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 Tbsp. milk; stir into crumb mixture just until moistened. Stir in apple, cheese and sage.
2. Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-inch circle. Cut each circle into eight wedges; cut each wedge in half.
3. Transfer to parchment paper-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.

4. 32 scones

5. For Regular-size scones: Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes.

6. makes 16

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