1 cup dried cherries or dried cranberries (not both)
1 1/4 cups heavy whipping cream
Preheat oven to 350.
Combine flour, baking powder, salt, sugar in bowl. Add dried cherries or dried cranberries
Stir in cream with fork until dough holds together
Knead dough several times on surface dusting lightly with unbleached flour
Shape into 10 biscuit size scones. Place on ungreased cookie sheet or baking stone.
Brush scones with egg white or melted butter.
Bake 15 minutes or until toothpick comes clean. Serve with jam or clotted cream.