Cream Scones I'm not sure where this recipe came from. The traditional recipe calls for currants, but I like to use tart Montmorency cherries I find at Trader Joe's. I also like adding walnuts to the recipe. I think cranberries, perhaps with a touch of lemon zest and juice would also be very good. Enjoy... Ingredients: 2 cups (9 ounces) all-purpose flour 2 teaspoons baking powder 1/4-1/2 teaspoon salt 4 ounces brown sugar 4 ounces dried tart cherries or other dried fruit 1 cup heavy cream 4 ounces of walnuts (optional)   Directions: Preheat oven to 425°F. 1. Wisk the flour, baking powder and salt together in a mixing bowl. 2. Stir in the brown sugar and dried fruit and optional nuts. 3. Pour in the cream and stir just until the ingredients form a soft dough. 4. Turn the dough out onto a lightly floured counter and shape the dough into a disk about 1 inch thick. Cut the disk into 2 to 8 wedges and transfer to a parchment-lined sheet. 5. Brush the scones with milk -- to aid browning. You can also sprinkle them with sugar now if you want. 6. Bake the scones on a center rack for 10 minutes. Rotate the pan, front to back, reduce the temperature to 375°F and bake the scones for an additional 10 minutes -- or until they are medium brown in color and firm to the touch. 7. Allow the scones to cool for about 20 minute son a rack and serve them while still warm. May be frozen.

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