*Anniversary Collection-Makes about 15 scones
2 cups unbleached all-purpose flour 1/4 cup sugar 1 TB baking powder 1/4 cup unsalted butter, cut into pieces and chilled 1/3 cup milk 1 small egg,lightly beaten 1/3 cup dried sour cherries, roughly chopped
*Preheat the oven to 350 degrees. Butter 2 baking sheets.
*In a large bowl, combine the flour, sugar, and baking powder and whisk until mixed. Add the butter. Using a pastry blender or your fingers, blend until the mixture resembles coarse crumbs. Add the milk and egg and stir until smooth. Add the cherries and stir just until combined.
*Turn the dough out onto a lightly floured surface and roll or pat to a thickness of 1/2 inch. Using a 2-1/2-inch bisquit cutter or glass, stamp out scones. Place the scones on the baking sheets, leaving about 1 inch between them.
*Bake for about 20 minutes, or until lightly browned. Serve warm. (Source: An American Place-Larry Forgione & kaboom photo)
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