This recipe was on TFA seasonal web page.
Yield:
Makes 12 sconesIngredients
1-3/4 cup flour
3 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/2 cup dried cherries
1 egg, lightly beaten
1/3 cup buttermilk
egg wash (1 egg beaten with 1 teaspoon water)
Instructions
REHEAT OVEN to 400° F. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs. Add dried cherries and toss. Add egg and buttermilk and stir only until mixture holds altogether. Dough will be sticky; if it seems dry, add another tablespoon of buttermilk. Knead 8 to 10 turns on a lightly floured board, then gently pat into a circle about 9 inches in diameter. Cut into 12 wedges and place on a cookie sheet. Brush with egg wash. Bake for about 12 minutes, until golden. Serve warm with butter and cherry preserves.
