Adapted from Better Homes & Gardens Prize Tested Recipes $200 Winner, Carolyn Eichin
Bear Rating:  10 out  of 10

INGREDIENTS:  2 cups unbleached all-purpose flour
2 tsp. finely grated lemon zest, divided use
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup frozen butter, cut into small cubes
4 oz. low-fat vanilla yogurt
1 egg
1/4 cup sugar
1 cup dried fruit, chopped (I used sweetened tart cherries)
1/2 cup toasted sliced almonds (optional)
1/2 cup confectioner’s sugar
1 Tbsp. lemon juice

Preheat oven to 375F.  Line a large baking sheet with lightly greased parchment paper.  In work bowl of food processor, combine flour, 1-1/2 tsp. lemon zest, baking powder and baking soda.  Pulse twice to mix.  Add butter and use quick, short pulse motions to incorporate.  The flour should resemble coarse crumbs when butter is properly integrated.  Whisk together yogurt, egg and sugar in a small bowl and add to work bowl.  Pulse several times till dough begins to form.  Fold in cherries.  Drop dough onto baking sheet, spacing several inches apart.  Bake 18-20 minutes, or till golden and toothpick inserted in center returns almost with just a few crumbs.  Cool slightly on wire rack. 

For glaze, stir together confectioner’s sugar and 1/2 tsp. lemon zest.  Add enough lemon juice to make drizzling consistency.  Drizzle over scones.  If desired, sprinkle with sliced almonds.  Yield:  16-18 scones