1 3/4 cups all-purpose flour

4 teaspoon baking powder

1/4 cup white sugar

1/8 teaspoon salt

5 tablespoon unsalted butter

1/2 cup Maraschino cherries, drained, patted dry, and cut into pieces

1/2 cup milk

1/4 cup sour cream

1 egg

1 tablespoon milk

Preheat oven to 400 degrees. Mix flour, baking powder, sugar, and salt in a large bowl. Cut in butter until it is in pea sized lumps. Stir in cherries. Add milk and sour cream – stir gently until well blended. Do not over stir.

Turn out dough onto a floured surface, sprinkle with flour, and pat down until desired thickness. Flour the edge of a drinking glass or biscuit cutter and cut dough into servings, place on cookie sheet. Mix egg and milk, brush onto tops of scones. Let rest 10 minutes before baking 10 to 15 minutes until tops are golden brown. Cool or serve warm. Top with butter, jam, etc.

Note: Substitute the maraschino cherries with currants, raisins, blueberries, etc. or none at all.