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Dried Cherry Buttermilk Scones
Preheat oven to 400 degrees. In a large bowl, sift together the dry ingredients. Cut butter into 1/2-inch cubes and distribute over flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir together the buttermilk, egg and vanilla. Add to the flour mixture. Stir in the cherries. With lightly floured hands, pat the dough into a 5-inch diameter circle on an ungreased cookie sheet. With a serrated knife, cut into 8 separate wedges. Bake 18 to 20 minutes or until a cake tester inserted into the center comes out clean. Cool for 5 minutes. Serve warm.
Make: 8 scones
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