Cherry Scones

1. 1

   Preheat oven to 375u00b0; grease cookie sheet.

2. 2

   Combine egg, buttermilk, vanilla and cherries in bowl; let stand 5 minutes. Stir flour, sugar, baking powder, baking soda and salt in large bowl.

3. 3

   With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

4. 4

   Stir in cherry mixture until moistened.

5. 5

   On lightly floured surface, knead dough 6 to 8 turns. With lightly floured rolling pin, roll dough 1 inch thick.

6. 6

   Cut scones with lightly floured 2 inch biscuit cutter and transfer to prepared cookie sheet.

7. 7

   Reroll scraps and repeat.

8. 8

   Brush tops lightly with egg glaze.

9. 9

   Bake 15 to 18 minutes, until golden. Cool on wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.