Cream Scones with Dried Cherries

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3/4 cup dried tart cherries
• 1 cup cold heavy cream, plus 2 tablespoons for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar, for the tops

Before you cook

• Heat the oven to 400 degrees Fahrenheit.
• Line a baking sheet with parchment paper.
• Cube the butter and freeze it for 10 minutes.
• Soak the dried cherries in hot water for five minutes, then drain and pat them dry.
• Beat the egg into the cup of cold cream with the vanilla and keep the mixture chilled.

Steps

1. Whisk the flour, granulated sugar, baking powder and salt together in a large bowl.
2. Cut the frozen butter into the flour until the largest pieces are the size of small peas.
3. Toss the drained cherries through the flour mixture.
4. Pour in the cold cream mixture and stir with a fork until a rough dough forms.
5. Turn the dough onto a floured counter and knead it just four or five times to bring it together.
6. Pat the dough into a round disk about one inch thick.
7. Cut the disk into eight wedges with a floured chef's knife.
8. Move the wedges to the lined sheet, spacing them two inches apart.
9. Brush the tops with the remaining cream and sprinkle them heavily with coarse sugar.
10. Bake for 16 to 19 minutes, until the tops are golden and the edges are set.
11. Cool the scones on the pan for five minutes and serve them warm.