Makes 10 to 12 large scones or 20 – 24 small ones

Ingredients
3 ½ cups all-purpose flour
¼ teaspoon salt
¼ cup sugar
3 tablespoons baking powder
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1 ¼ cups whole, 2% fat, or 1% fat milk
1 cup chopped dried cherries

Preheat the oven to 375 degrees.

In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, sugar, baking powder on low speed. Add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Add the milk and mix until almost combined, then add the dried cherries and mix just to distribute them evenly through the dough. Do not over mix; there may still be some flour not mixed in.

Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Lightly flour the table and roll out the dough 1-inch thick. Using a biscuit or cookie cutter or a clean empty can, cut out circles about 2 ½ inches in diameter. Transfer to an parchment lined sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 – 20 minutes.