Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 6 tablespoons butter, cut into small cubes
  • 8 oz lemon yogurt, divided
  • 2 eggs
  • 1/3 cup dried cherries
  • 4 teaspoons lemon zest, divided
  • 4 1/2 teaspoons sugar
  • 1/8 teaspoon nutmeg
  • 4 oz cream cheese, softened

Instruction

  • Preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicon baking mat.
  • In a large bowl, combine the flour, cornstarch, baking soda and nutmeg. Add the butter and using a pastry cutter or fork, cut the butter in until the mixture resembles coarse crumbs.
  • In another bowl, combine 4 oz. of the yogurt and the eggs. Stir in the cherries and 2 teaspoons of the lemon zest. Pour the yogurt mixture into the dry mixture and mix until moistened. Turn the dough out onto a work surface that has been lightly sprinkled with flour. Use your hands to work the dough just until it all comes together into a ball. Flatten the ball out into a circle about 9-inches in diameter.
  • In a small bowl, combine the sugar and 1/8 teaspoon nutmeg. Sprinkle the sugar over the top of the scone dough and lightly press it in with your fingers. Cut the dough into 8 triangles. Carefully transfer the scones to the prepared baking sheet, spacing the scones 1 inch apart.
  • Bake in the preheated oven until the scones are golden brown, 8-10 minutes.
  • Meanwhile, beat the cream cheese in a bowl until light and fluffy. Add the remaining 4 oz of yogurt plus the remaining 2 teaspoons of lemon zest and continue to beat until smooth and fluffy.
  • Serve the dip with the scones.