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1
combine all dry ingredients, except cherry chips.
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2
cut in butter until it's the size of small peas.
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3
stir in cherry chips.
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4
In a separate bowl, combine eggs, vanilla and whipping cream.
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5
add to dry ingredients, and stir until just combined.
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6
Do not over mix.
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7
It may be easier to mush the ingredients with your clean fingers just until all the dough is wet and begins to ball.
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8
Chill for a half hour (this will make it easier to spread out without crumbling).
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9
Divide into four, form 4 balls, flatten to about 6 inch discs (about 3/4 inch thick).
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10
Be careful not to overwork dough.
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11
I cup the edges with one hand while patting out with the other to keep the edges from crumbling apart.
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12
Cut each circle into 4 wedges.
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13
Fill a teaspoon with cherries, with the back of the teaspoon push an indentation into each scone, then fill it with the cherries.
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14
lighltly brush (i use my fingers to gently rub it on) some of the cherry juice left in the bowl, or a beaten egg if not much juice left.
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15
sprinkle with remaining 3 tsp sugar.
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16
Bake at 375 for 15 to 20 minutes until set, and bottoms are golden.
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17
These are sweet, so you can reduce sugar a tad if you prefer more of a biscuit like scone.
