Cherry and Orange Scones

Ingredients:

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 3 tablespoons of sugar
• 2.5 tsp baking powder
• 1/4 teaspoon fine salt
• 6 tablespoons chilled unsalted butter, cut into 1cm cubes
• 1/3 cup dried cherries, cut into pieces
• 2 tsp finely grated orange zest
• 2 large eggs
• 4-5 tbsp. heavy cream

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse grains. Stir in the cherries and orange zest.
3. In a small bowl, combine 1 egg with 4 tablespoons of heavy cream. Add the egg mixture to the flour mixture and use a fork to combine. If the dough seems dry, add the remaining 1 tablespoon of heavy cream.
4. Dust your work surface with flour. Turn the dough out onto the floured surface. Form it into a disk about 7 inches wide and about 0.5 inches thick. Using a 2.5-inch cookie cutter, cut out circles from the dough. Gather the scraps, reshape the dough into a disk, and cut out circles.
5. Place the buns on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the buns with the beaten egg. Bake until golden brown, about 14 minutes.