Cherry Cream Scones

Directions

1. 1
   Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
2. 2
   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.
3. 3
   Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
4. 4
   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.
5. 5
   Preheat the oven to 350°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
6. 6
   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;
7. 7
   Mix the milk and confectioners' sugar together to make a glaze and set aside.
8. 8
   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.
9. 9
   Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.