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3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
1 large egg, room temperature
3/4 cup vanilla yogurt
3 tablespoons 2% milk, divided
1/3 cup shredded peeled apple
1/3 cup shredded sharp cheddar cheese
1 tablespoon minced fresh sage
1 tablespoon sugar
Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage.
Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half.
Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.
For regular-size scones: Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes. Makes: 16 regular scones.