Cherry Cream Scones

1. 1

   Preheat oven to 425 degrees Farenheit.

2. 2

   Soak dried cherries in boiling water for at least 5 minutes (I chop each cherry in half first), drain and pat dry.

3. 3

   Combine flour, baking powder, salt and sugar in a medium bowl, mix well with a fork.

4. 4

   Add cherries and lemon zest, mix, then stir in cream until dough starts to mass in the center of bowl.

5. 5

   Divide in half, and transfer each half to a floured board, and lightly knead 3-4 tiumes.

6. 6

   Pat in to a circle at least 1 inch thick, and cut each loaf into six wedges.

7. 7

   Place wedges on ungreased cookie sheet, and brush with butter.

8. 8

   Bake for 12 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.