Black Cherry and Strawberry Scones

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Fresh baked moist, fluffy scones. 


  • 1 container Kemps Black Cherry Yogurt (5.7 oz.)
  • 2 cups all-purpose flour plus extra for dusting work surface
  • ¼ c sugar plus 2 T for sprinkling
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • 4 Tbsp. cold unsalted butter cut into ¼-inch cubes
  • 1 cup chopped fresh strawberries
  • 1/8 cup shaved almonds (optional)


  1. Preheat oven to 425°F. In a large bowl whisk together flour, ¼ cup sugar, baking powder, baking soda and salt.
  2. Add butter and using a pastry cutter or your fingers, cut butter into flour mixture.
  3. Stir in chopped strawberries, yogurt and optional almonds. Be careful not to over-mix.
  4. Flour a work surface and turn dough onto it. Fold and knead dough 3-5 times. 
  5. Shape dough into 1 1/2 inch thick circle. Cut circle into 8 wedges.
  6. Arrange wedges on a parchment paper lined baking sheet. Sprinkle scones with sugar. 
  7. Bake 12-15 minutes or until scones are golden brown. 
  8. Cool on a wire rack and serve.

Next time, try pairing different fruits with other Kemps yogurt varieties. 

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