SWEET CHERRY SCONES

2 cups canned sweet cherries, dark or light, pitted
1 pound 8 ounces flour, sifted
6 ounces granulated sugar
4 teaspoons baking powder
1 teaspoon salt
8 ounces butter or margarine
8 ounces eggs, slightly beaten
4 ounces milk
as needed egg wash
Sweet Cherry Conserve (recipe follows)

Drain cherries; reserve cherry liquid for other use and set aside.

Combine and sift dry ingredients. Cut in butter until texture of coarse meal.

Blend eggs with milk; stir into dry ingredients to form soft dough.

Fold in cherries and turn dough onto floured board. Roll or pat into two 8xl2-inch rectangles, l/2-inch thick. Cut each rectangle lengthwise through center then divide crosswise into 6 pieces. Cut each piece into 2 triangles. Place on greased sheet pan; lightly brush with egg wash.

Bake in 400 degree (F) oven 20 minutes.

Serve scones with Sweet Cherry Conserve.

SWEET CHERRY CONSERVE

1 quart cherries, reserve cherry liquid
1 pound 8 ounces granulated sugar
2 ounces low sugar set pectin
6 ounces raisins
4 ounces pecan halves
1/4 cup chopped candied ginger
2 tablespoons thinly sliced orange peel strips

Drain cherries, reserve cherry liquid; set aside. Combine sugar and pectin; stir into reserved liquid. Bring to full boil; boil 1 minute while stirring constantly. Remove from heat. Add cherries, raisins, pecan halves, candied ginger, and orange peel strips. Cool, cover and refrigerate until time of service.

Source: National Cherry Growers & Industries Foundation