Phoenician Resort Dried Cherry Scones

Ingredients

• 1 1/2 cups dried cherries
• 5 cups cake flour
• Pinch of salt
• 2 tablespoons baking powder
• 2 teaspoons baking powder
• 1 tablespoon ground nutmeg
• 12 tablespoon butter, sliced
• 1/8 cup granulated sugar
• 1 cup milk
• 1/4 cup milk
• 2 large eggs

Instructions

1. Heat oven to 375 degrees F.
2. Place cherries in a small bowl with enough cold water to cover them — about 1 cup. Allow to soak while preparing the rest of the ingredients.
3. Sift the salt, cake flour, baking powder and nutmeg in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture has a fine texture. Make a well in the center of the butter/flour mixture and add the sugar, 1 cup of milk and one egg. Gradually mix together by hand or with an electric mixer into a medium firm dough. Do not over mix or the dough will toughen.
4. Thoroughly drain all water from cherries and fold them into the dough.
5. On a floured surface roll dough into 5/8-inch thickness and cut into six 4 inch circles. (A large plastic cup works well.) Cut each circle into quarters. Place on lightly greased baking sheet.
6. Beat together remaining egg and 1/4 cup of milk. Brush on dough quarters.
7. Allow to stand about 15 minutes before baking for 12 to 15 minutes.

Attribution

The Phoenician, Scottsdale Arizona