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Cherry Cream Scones




  1. Heat oven to 425 degrees F.
  2. Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.
  3. Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork.
  4. Add the dried cherries and lemon zest.
  5. Stir in cream until dough starts to mass in the center of bowl.
  6. 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.
  7. Brush with butter.
  8. Score into 12 wedges, and bake for 12 minutes.


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