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1
Preheat oven to 375 degrees.
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2
Coarsely chop dried cherries and place in a small bowl water and bourbon. Let soak for approximately 1 hour, then drain and gently pat dry.
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3
In a large food processor combine flour, sugar, baking powder, and salt, and pulse a few times to combine.
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4
Cut the cold butter into small chunks, and add to the dry ingredients in the food processor. Pulse for about 5 sec. until the butter is cut into small pea-sized pieces.
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5
In a small bowl whisk eggs, and combine with heavy cream and vanilla extract.
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6
Pour the wet ingredients into the food processor and pulse for another 5 sec. until the ingredients come together to form a sticky dough. (Do not over mix.)
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7
Remove the dough, and place on a well floured surface. Fold in the bourbon soaked cherries, but try not to overwork the dough.
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8
Pat the dough into a rectangle about 1'' thick, and using a sharp knife cut the dough into small rectangles. Then cut the rectangles diagonally, forming triangles.
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9
Place the scones on a parchment paper lined baking sheet, brush with egg wash, and bake for 15 min at 375 degrees.
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10
After removing scones from the oven, lift the scones off of the baking sheets immediately, and allow to cool (about 15 min.) on the counter or a wire rack.
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11
Sift powdered sugar into a mixing bowl.
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12
Measure out wet ingredients and stir into the powdered sugar.
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13
Drizzle over cooled scones, and allow to set (about 10 min.) before serving.
