4 cups all-purpose four
1/2 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
6 ounces butter

Combine all above in a bowl with a pastry blade.

1 cup dried sour cherries
1 cup white chocolate pieces

Add above to flour mixture.

2 beaten eggs
Enough heavy cream to equal 1 3/4 cups liquid

Add above to flour mixture and fold together just until it holds together. The mixture will be shaggy. Scoop onto cookie sheets and bake at 400 degrees F for 16-18 minutes.

Makes 24 scones.