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 Tbsp. milk; stir into crumb mixture just until 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 eight wedges; cut each wedge into half.
Transfer to parchment paper-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.
Shanti's Maple Bacon Butter
Let one stick of unsalted butter come to room temp. Stack 3 pieces of bacon and cut across into small 1/2 inch pieces. Fry in a pan until crunchy. Cool on baking sheet lined with paper towels.
In a mini food processor (may also use bowl and spatula ) mix cooked bacon, 2 T maple syrup and 1/4 teaspoon of smoked salt (to taste). You can also use salted butter and omit smoked salt. Blend until all ingredients are incorporated. Place butter on a piece of plastic wrap and shape into a log, twist and tie ends in a knot. Refrigerate until firm.
Shanti's Cinnamon Cayenne Brown Sugar Butter
Let one stick of salted butter come to room temperature . In a mini food processor ( may also use a bowl and spatula ) combine 1/4 teaspoon of cinnamon, 1/4 teaspoon of cayenne and 1 1/2 Tablespoon brown sugar. Blend until all ingredients are incorporated .Place butter on a piece of plastic wrap and shape into a log, twist and tie ends in a knot. Refrigerate until firm. Adjust cinnamon and cayenne to your preference