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.
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 ¾ 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.
2 cups flour
1/4 cup sugar
1 T baking powder
1/2 t cinnamon
1/4 t salt
3/4 cup dried sour cherries (or cranberries)
1/2 cup mini chocolate chips
1 1/3 cups heavy cream