• 1/2 c. buttermilk plus 1/4 c. for brushing the scones
• 1 lrg egg
• 3 Tbsp. light brown sugar
• 1 tsp vanilla
• 2 1/4 c. cake flour (not self-rising)
• 1 Tbsp. double-acting baking pwdr
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 stk cool unsalted butter cut into bits (6 Tbsp.)
• 1/2 c. dry sour cherries (available at specialty foods shops)
•     granulated sugar for sprinkling

Directions

1. In a bowl whisk together 1/2 c. of the buttermilk, the egg, the brown sugar, and the vanilla till the mix is combined well. In another bowl stir together the flour, the baking pwdr, the baking soda, and the salt and blend in the butter till the mix resembles coarse meal.
2. Stir in the cherries and the buttermilk mix with a fork till the mix just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 c. buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400F. oven for 15 to 18 min, or possibly till they are golden brown.
3. Makes 8 scones.