DRIED-CHERRY SCONES

Dried-Cherry Scones image

Provided by Mabbettsville Market

Yield Makes about 9 scones

Number Of Ingredients 10

4 cups sifted cake flour (not self-rising; sift before measuring)
1/2 cup sugar plus more for sprinkling
1 tablespoon baking powder
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 cup dried cherries
1 large egg
1 cup heavy cream plus additional for brushing
Equipment:
a 3-inch round cookie cutter

Steps:

Preheat oven to 375°F with rack in middle.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.