Buttermilk Dried Cherry Scones

1/2 cup buttermilk plus 1/4 cup for brushing the scones
1 large egg, at room temperature
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold, cut into small pieces
1/2 cup dried cherries, chopped (dried cranberries or dried blueberries may be substituted)
Granulated sugar for sprinkling

In a small bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar and the vanilla until the mixture is combined well.

In another bowl whisk together the flour the baking powder, the baking soda, and the salt. Blend in the butter with a fork, a pastry cutter or a mixer until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork and stir until the mixture just a sticky dough.

Knead the dough gently for a few seconds on a lightly floured surface and pat into a 3/4 inch thick round. With a 1-inch floured fluted cutter, cut out disks and place on an ungreased baking sheet. Brush the tops with the remaining buttermilk and sprinkle them with the granulated sugar.

Bake in the middle of a preheated 400 degree oven (375 degrees if using convection) for 10-12 minutes, or until they are golden.

Yield: 18 miniature scones
Source: The Sugar Association, Inc.