<font face="Courier New">Dried Cherry Scone Mix

<font face="Courier New">****FOR MIX****
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons shortening
1/4 cup chopped pecans -- toasted
<font face="Courier New"><font face="Arial" size="2">
<font face="Courier New"><font face="Arial" size="2">Layer all in vacuum seal bag or jar, seal and attach directions:

****FOR GIFT****
1/2 cup dried cherries
1 each bottle brandy or apricot nectar -- 2
oz

FOR MIX: Stir together flour, sugar, baking powder, and salt
in a medium mixing bow. Use a pastry blender to cut in
shortening until mixture resembles coarse crumbs. Add
pecans; toss. Store in an airtight container up to 6 weeks
at room temperature or up to 6 months in freezer.

FOR GIFT: Place dry mix in a 2 quart plastic bag. wrap dried
cherries in cellophane; tie with a ribbon. arrange packaged
mix, cherries, a 2 ounce bottle of brandy or apricot nectar,
baked scones, and a bowl of Maple-Nut Butter in a cloth
lined basket. Include recipes for Dried Cherry Scones and
Maple-Nut Butter. Makes 1 gift.

TO MAKE DRIED CHERRY SCONES: Combine dried tart red cherries
and 2 tablespoons brandy or apricot nectar in bowl. Let
stand for 15 minutes. Place scone mix in a medium bowl. Make

a well in center of dry mix. Stir together 1 beaten egg and
1/3 cup half- and-half in a small mixing bowl. Add egg and
cherry mixtures to dry mixture all at once. Using a fork,
stir just till moistened. Turn dough onto a lightly floured
surface. Knead for 12 to 15 strokes. form dough into a
7-inch circle; cut into 8 wedges. Place scones 1 inch apart
on an ungreased baking sheet. Brush tops with 1 tablespoon
half-and-half. Sprinkle with 2 teaspoons sugar. bake in a
400 degree oven 12 to 15 minutes. Cool on a wire rack 5
minutes. serve warm with Maple-Nut Butter, if desired. Makes
8.

Shared by Linda