Dried Cherry-Lemon Scones


2 cups all-purpose flour
1/4 cup sugar
2 teaspoons grated lemon peel
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup firm butter, cut into 8 pieces
1/3 to 1/2 cup buttermilk
1/2 cup Mariani Dried Cherries
About 1 tablespoon milk


1. Heat oven to 425°F. In a medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
2. On ungreased cookie sheet, drop dough by 1/3 cupfuls about 1 inch apart. Brush with milk.
3. Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet and serve warm or cool.