Dried Cherry Vanilla Scones

·         2½ cups all-purpose flour ·         ½ teaspoon salt ·         1 tablespoon baking powder ·         ⅓ cup granulated sugar ·         1 egg ·         ½ cup cream ·         1 tablespoons vanilla bean paste ·         ¾ cup cold unsalted butter, cubed ·         1 cup dried cherries ·	Glaze ·         1½ cups confectioners sugar ·         2 tablespoons milk (may need more) ·         2 tablespoons unsalted butter, melted 2 teaspoons pure vanilla bean paste Egg wash, 1 egg and 1 teaspoon heavy cream, beaten
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Instructions

Preheat oven to 425 degrees and line a sheet tray with silpat or parchment paper

In a food processor pulse together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and pulse until course crumbs forms - do not to over-mix, transfer to a large mixing bowl.

In a small bowl, whisk together the egg, cream, and vanilla then add it to the large mixing bowl with the dry ingredients, Mix with a wooden spoon or by hand, add dried cherries and mix through. The mixture will be sticky.

Lightly flour a clean work bench and turn the dough out.  Lightly kneed until the dough comes together. Form the dough, by hand, into a large circle (or 2 circles for smaller scones) about 1” thick. Use a bench scraper to cut scones into 8 wedges. Place on the silpat or parchment lined baking sheet and brush with egg wash. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a rack to cool.

Glaze: add all the glaze ingredients into a bowl and whisk - glaze will be thick.  Transfer to a squeeze bottle, and drizzle on top of the scones. Allow glaze to set, serve.