Submitted by:  Susan Dearing, Los Angeles, CA

Great ginger flavor with English scones."


½ cup dried sour cherries
  2 cups all-purpose flour
  ¼ cup sugar
  2 tsp baking powder
½ tsp ground cardamom
  ½ tsp salt
  1 cup heavy cream
  1 Tbsp unsalted butter, melted

  1 cup heavy cream
  2 Tbsp confectioners' sugar
  ¼ cup E. Waldo Ward's Ginger Marmalade, at room temperature

Make the Scones:
Preheat the oven to 425 F. Soak the dried cherries in hot water until plump, about 10 minutes.

2 In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.

3 Drain the dried cherries and pat dry.

4 Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened. 

5 Gather the dough into a ball and gently knead it 4 or 5 times.

6 On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round. Using a 2½-inch biscuit cutter, cut out 8 rounds.

7 Transfer the rounds to a baking sheet and brush the tops with the melted butter.

8 Bake for about 20 minutes, or until lightly browned and cooked through.

Make the Cream:
In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form.

10 Transfer the whipped cream to a serving bowl and spoon the Ginger Marmalade on top.

11 Split the hot scones and serve at once with the Ginger Marmalade cream.

Makes 8 scones