- 4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/2 cup sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dried cherries
- 1 large egg
- 1 cup heavy cream plus additional for brushing
- a 3-inch round cookie cutter
- Preheat oven to 375°F with rack in middle.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
- Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
- Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
- Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.