BREAD RECIPE: Cherry Scones
 

2 1/4-cups all-purpose flour 2-tbsp granulated sugar 2 1/2-tsp baking powder 1/2-tsp baking soda 1/2-tsp salt 1/2-cup cold butter, cubed 1/2-cup dried cherries, chopped 1-cup buttermilk 1-egg, lightly beaten

In a large bowl, stir together flour, sugar, baking powder, baking soda and salt
With a pastry blender, cut in butter until the mixture resembles coarse crumbs
Stir in cherries
Add all of the buttermilk and stir with a fork to make a soft and slightly sticky dough
With lightly floured hands, press dough into a ball
Turn out onto a lightly floured work surface and gently knead 10 times
Gently pat the dough out into a large 3/4-inch thick round
With a 2 1/2-inch floured cookie cutter, cut out rounds
Gather up the scraps and re-pat the dough, again to a 3/4-inch round
Cut out more rounds
Place rounds on an ungreased parchment lined cookie sheet
Brush tops with egg
Bake in a 425*F oven for 12-15 minutes or until golden
Transfer to racks and let cool

Makes about 12 scones

Scones aren't to be over mixed, or over kneaded to get them nice and light and fluffy

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