Cherry Cream Scones

 

3/4 cup dried cherries 2 cups all−purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup granulated sugar 1 tablespoon lemon zest 1 1/4 cups heavy cream 2 tablespoons butter, melted

Preheat oven to 425 degrees F.

Cover cherries with boiling water, plump for 5 minutes, then drain and pat dry on paper towels.

Combine flour, baking powder, salt and sugar in a bowl, mixing well with a fork. Add the dried cherries and lemon zest. Stir in cream until dough starts to mass in the center of bowl. Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough. Place on an ungreased cookie sheet. Pat into a 10−inch circle. Brush with butter. Score into 12 wedges, and bake for 12 minutes.