cherrysconesIndependence Cherry Scones
Yield: 16 scones

1 large egg
1 teaspoon vanilla
½ cup whipping cream
2 cups flour plus more for dusting the board
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter cut into pieces and well chilled
2/3 cup dried cherries
parchment paper
1 package 50 star picks

Egg Wash
1 egg
2 tablespoons milk
granulated sugar

Preheat oven to 425°F. Cover baking sheet with a sheet of parchment paper to prevent the bottom of the scones from burning. Mix together 1 egg, vanilla and whipping cream in a small bowl. In a food processor, add 2 cups flour, sugar, baking powder and salt. Pulse a few times to mix. Add butter and process until the mixture forms coarse meal. Add egg mixture and pulse until a crumbly dough. Turn dough out onto floured surface and sprinkle dried cherries over. Briefly knead and flatten to a ¾ inch thick round. Cut into wedges or use a scalloped round biscuit cutter to cut out each scone. Beat egg and milk together. Brush egg wash over the top of each scone. Sprinkle the granulated sugar over each scone. Bake for about 13 minutes. Cool slightly. Remove scones from the baking sheet and place onto colling racks. Line a serving tray with a doily. place scones on a tray. Cover with plastic wrap until serving time.