Iced Cherry Scones

½ c dried cherries or raisins, snipped
2 c all-purpose flour
3 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ c butter
1 tsp orange peel, finely shredded
8 oz sour cream
1 egg yolk, beaten

Orange Glaze
1 c confectioners sugar, sifted
1 tbsp orange juice
¼ tsp vanilla

In a small mixing bowl pour enough boiling water over dried cherries or raisins to cover. Let stand for 5 minutes, then drain well.

In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Toss with drained cherries and orange peel. Make a well in center of dry mixture.

In a small bowl, stir together sour cream and egg yolk. Add sour cream mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn dough onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10-12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 12 wedges. Place wedges 1 inch apart on ungreased baking sheet.

Bake at 400° for 10-12 minutes or until golden. Remove scones from baking sheet. Drizzle scones with Orange Glaze and serve warm.

Orange glaze: In a small mixing bowl, stir together confectioners sugar, orange juice and vanilla. Stir in additional orange juice, 1 tsp at a time, until the glaze is of drizzling consistency.

Contributed by:
Debbie Herron