2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
6 tbsp. cold butter, cut in sm. pieces
1/2 c. dried tart cherries
1 egg, beaten
1 c. yogurt
Milk for brushing on scones

Preheat oven to 425 degrees. Lightly greased large baking sheet.

Stir together all dry ingredients. Cut in butter until mixture is crumbly. Mix in cherries. With a fork, stir in egg and yogurt and blend well to make a soft but not too wet dough. If dough is dry, that is okay. You may need to press the dough together with your hands. Turn out onto a floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2" thick. Cut into hearts with cookie cutter. Place about an inch apart on the greased baking sheet and brush with milk. Bake 10 to 12 minutes or until scones are well risen and golden. Transfer to wire rack to cool. Makes about 16 (2 1/2") scones.

FRUIT BUTTER:

1 lb. butter
6 oz. jar preserves
2 tbsp. powdered sugar
2 tsp. vanilla