Source: The Phoenician, Scottsdale Arizona

1 1/2 cups dried cherries
5 cups cake flour
Pinch of salt
2 tablespoons baking powder
2 teaspoons baking powder
1 tablespoon ground nutmeg
12 tablespoon butter, sliced
1/8 cup granulated sugar
1 cup milk
1/4 cup milk
2 large eggs

Preheat oven to 375 degrees F.

Place cherries in a small bowl with enough cold water to cover them about 1 cup. Allow to soak while preparing the rest of the ingredients.

Sift the salt, cake flour, baking powder and nutmeg in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture has a fine texture. Make a well in the center of the butter/flour mixture and add the sugar, 1 cup of milk and one egg. Gradually mix together by hand or with an electric mixer into a medium firm dough. Do not over mix or the dough will toughen.

Thoroughly drain all water from cherries and fold them into the dough. On a floured surface roll dough into 5/8-inch thickness and cut into six 4-inch circles. (A large plastic cup works well.) Cut each circle into quarters. Place on lightly greased baking sheet.

Beat together remaining egg and 1/4 cup of milk. Brush on dough quarters. Allow to stand about 15 minutes before baking for 12 to 15 minutes.