Cherry Cream Scones

• 34 cup red sour dried cherries, pitted
• boiling water
• 2 cups unbleached white flour
• 1 tablespoon baking powder
• 12 teaspoon salt
• 14 cup sugar
• 1 tablespoon lemon, zest of
• 1 14 cups heavy cream
• 2 tablespoons butter, melted

1. Preheat oven to 425 degrees Farenheit.
2. Soak dried cherries in boiling water for at least 5 minutes (I chop each cherry in half first), drain and pat dry.
3. Combine flour, baking powder, salt and sugar in a medium bowl, mix well with a fork.
4. Add cherries and lemon zest, mix, then stir in cream until dough starts to mass in the center of bowl.
5. Divide in half, and transfer each half to a floured board, and lightly knead 3-4 tiumes.
6. Pat in to a circle at least 1 inch thick, and cut each loaf into six wedges.
7. Place wedges on ungreased cookie sheet, and brush with butter.
8. Bake for 12 minutes.

red sour dried cherries, boiling water, unbleached white flour, baking powder, salt, sugar, lemon, heavy cream, butter

Taken from www.food.com/recipe/cherry-cream-scones-96072 (may not work)