2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
6 tablespoons chilled butter
¼ cup chopped nuts (optional)
1 beaten egg
½ cup Mariani Berries 'N Cherries
½ cup half-and-half or light cream
1 tablespoon half-and-half or light cream
2 teaspoons sugar
Heat oven to 400o F. Combine flour, the 3 tablespoons sugar, baking powder, and salt. Cut in butter. If desired, stir in nuts. Combine egg and ½ cup half-and-half; add to dry mixture along with ½ cup Mariani Berries N’ Cherries. Stir just until moistened.
Turn dough onto a floured surface. Knead 12 to 15 strokes or until nearly smooth. Pat or lightly roll to ½ inch thickness. Cut with a 2 ½ -to- 3 inch cutter. Place scones 1 inch apart on an un-greased baking sheet. Brush tops with 1 tablespoon half-and-half; sprinkle with sugar. Bake in a 400o F oven for 12 – 15 minutes or until golden. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.
Makes 10 – 12 scones.