Dried Cherry Scones with Devonshire Cream
2 cups flour
1/3-1/2 cup sugar
2 t baking powder
1/4 t salt
1/3 c chilled butter, cut into pieces
2/3 c whipping cream
1 t vanilla
1 t almond extract
1 c dried cherries
Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar and sliced almonds for sprinkling
4 oz cream cheese, softened
1 T sugar
1 c whipping cream
Preheat oven to 375 F.
Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry until just moistened. Add cherries. Mixture will be very sticky.
Turn onto floured surface and knead 4-5 times with floured hands. Pat out to 1/2 in thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15-18 minutes.
For Cream: Blend cream cheese and sugar. Stir in whipping cream and beat in mixer until stuff. Store in fridge, covered, for up to a week.