Chocolate Chip and Dried Cherry Scones submitted by Karen Johnson
Description
This delicious scone was first introduced to me by Linda Johnson (mother-in-law). These are delectable, very light, despite the heavy cream, the perfect blend of tart and sweet.

Directions
1. Preheat oven to 425 degrees.

2. Mix all ingredients together except cream. Using a fork, stir in enough cream to form a slightly moist dough.

3. Gather dough into a ball and knead until smooth  about 15 turns. Roll dough out to inch thickness and cut with floured cutter. You may also just spoon non-kneaded dough onto an ungreased cookie sheet.

4. Brush tops with melted butter and sprinkle with coarse sugar and bake for 20 minutes or until lightly browned.




Ingredients
v 2 cups flour
v 1/4 cup sugar
v 1 T baking powder
v 1/2 t cinnamon
v 1/4 t salt
v 3/4 cup dried sour cherries (or cranberries)
v 1/2 cup mini chocolate chips
v 1 1/3 cups heavy cream