Cherry Cream Scones

Ingredients and Instructions

3/4 cup dried cherries

2 cups all−purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1 tablespoon lemon zest

1 1/4 cups heavy cream

2 tablespoons butter, melted

Preheat oven to 425 degrees F.

Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.

Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork. Add the dried

cherries and lemon zest. Stir in cream until dough starts to mass in the center of bowl. Transfer dough

to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough.

Place on an ungreased cookie sheet. Pat into a 10−inch circle. Brush with butter. Score into 12 wedges,

and bake for 12 minutes.