Dried Cherry Sour Cream Scones
1/4 cup light brown sugar (packed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter - cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup dried cherries
1 large egg - beaten to blend for glaze
Additional brown sugar - for glazing
Preheat oven to 425 degrees. In the bowl of a food processor fit with a steel blade, process the first 5 ingredients just to blend. Add in the unsalted butter and process until a coarse meal forms. Add in the sour cream and vanilla and process until a dough forms. Remove the mixture from the bowl and turn out onto a lightly floured surface. Knead in the dried cherries until they are well incorporated - about 10 turns. Cut the dough in half and shape each half into a ball. Press down into a round and gently roll each round into a circle about one half inch in thickness. Cut each circle into eight wedges.
Transfer the wedges onto a parchment lined baking sheet. Brush them with the beaten egg and sprinkle a little of the brown sugar on each scone. Bake about 12 minutes or until golden. Serve warm with jam and butter.
Makes: 16 Scones