Ingredients:
3 cups bread flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup dried cherries
2 cups heavy cream
2 tablespoons milk ( for topping)
4 tablespoons confectioners’ sugar ( for topping)
Directions:
Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350 F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
Mix the milk and confectioners’ sugar together to make a glaze and set aside.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
Servings: 10
Time preparation: 20 min.
Time total: 50 min.