Cherry Filled Scones  
 

Ingredients:
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1 tablespoon grated orange zest
1 pinch salt
1/4 cup orange juice
1 cup heavy cream
2 tablespoons cherry filling or cherry preserves

 

Direction:
Butter 2 baking sheets. Preheat oven to 350ºF. In a large bowl, combine flour, sugar, baking powder, orange zest and salt. Gradually add orange juice and cream, stirring with a fork until soft dough forms and dough cleans sides of bowl. Turn out on a floured board. Knead dough gently with fingertips 10 times. Divide dough in half. Roll each half of the dough to a 9" circle, about 1/4" thick. Cut with a 3" round biscuit cutter. Spoon 1/2 t cherry filling on bottom half of each round. Fold top half of each round over filling, turnover fashion. Pinch edges together to seal. Arrange 2" apart on baking sheets. Bake at 350ºF for 15 minutes until nicely browned. Serve hot. Yield: 32