Cherry Cream Scones
3/4 cup dried cherries
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon lemon zest
1 1/4 cups heavy cream
2 tablespoons butter, melted
Heat oven to 425 degrees F.
Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.
Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork.
Add the dried cherries and lemon zest.
Stir in cream until dough starts to mass in the center of bowl.
Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough. Place on an ungreased cookie sheet. Pat into a 10-inch circle.
Brush with butter.
Score into 12 wedges, and bake for 12 minutes.