Recipe adapted from this recipe at Food Network by Ina Garten
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons sugar
4 ex large eggs
3/4 pound unsalted butter, cold
1 1/4 cups heavy cream
1 cup chopped dried cherries
1 cup confectioners sugar
1 tablespoon plus more as needed of water
1/2 teaspoon vanilla extract
Preheat oven to 400F.
Combine dry ingredients and cut in butter. Do this until the flour seems "mealy". Mix together eggs and cream and add into dry ingredients all at once. Stir as minimally as possible. You just want it mixed and that is it. Make into biscuit like rounds or spoon into scone pan. This recipe makes about 16 scones.
Bake for 20 to 25 minutes. Don't over bake. It should just be golden around the edges. With scones it always better to air on the side of under baked rather than over.