Ingredients:

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 3 tablespoons turbinado sugar, plus more for sprinkling on top ( I used Trader Joe’s Turbinado)
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted, organic butter
• zest of one lemon
• 1/4 tsp natural lemon extract or fresh juice from 1 lemon
• 3/4 cup of dried (or fresh berries of choice)  I used dried, dried cherries, dried cranberries & dried blueberries
• 1/2 cup plain non fat Greek yogurt
• 3 tablespoons almond milk or milk of choice

Instructions:

1. Preheat oven to 425°.
2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
3. Slice butter and drop into dry ingredients. Mix sliced butter into the flour.
4. Add dried berries,lemon extract and lemon zest and gently stir.
5. Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.  Since we used less butter in this recipe, you really have to work with your hands to make sure all the ingredients are mixed.
6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
7. Separate slices and place on a baking sheet covered in parchment paper or foil.
8. Sprinkle the tops of the scones with a bit of raw sugar.
9. Bake for 15 minutes or until light brown.

These are old pictures (and not very good ones) but it gives you an idea of how to prepare them and cut them!