Chocolate Chip and Dried Cherry Scones submitted by Karen Johnson
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 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.

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