-
1
Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
-
2
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
-
3
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
-
4
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
-
5
Preheat the oven to 350u00b0F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
-
6
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
-
7
Mix the milk and confectioners' sugar together to make a glaze and set aside.
-
8
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
-
9
Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
