Scones with Chocolate Chips and Dried Cherries

2 c all-purpose flour sift stir stir into a dough knead roll cut out brush sprinkle bake 20 minutes at 425°F
¼ c granulated sugar
1 T baking powder
½ t ground cinnamon
¼ t salt
¾ c (3 oz/90 g) coarsely chopped dried pitted sour cherries  
½ c (3 oz/90 g) miniature semisweet chocolate chips
1⅓ c heavy (double) cream, or as needed  
melted butter  
granulated sugar  
  1. Preheat an oven to 425°F.
  2. In a large bowl, sift together the flour, the ¼ c sugar, baking powder, cinnamon and salt.
  3. Stir in the cherries and chocolate chips
  4. Using a fork, stir in enough cream to form a slightly moist dough. Gather the dough into a ball
  5. Transfer the dough to a floured work surface and knead gently until smooth, about 15 turns. Add more cream if necessary to moisten the dough.
  6. Roll out the dough ¾ inch thick.
  7. Using a floured biscuit cutter or glass 2½ inches in diameter, cut out rounds. Transfer the rounds to an ungreased baking sheet. Gather together the scraps, pat out ¾ thick and cut out additional scones. Add to the baking sheet
  8. Brush the scones with melted butter.
  9. Sprinkle with sugar.
  10. Bake until light brown and just firm to the touch, about 20 minutes.
  11. Serve warm, or let cool on racks and serve at room temperature.
  12. To store, wrap tightly in aluminum foil and keep at room temperature for up to 1 day

Makes about 1 dozen

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd