Dried Cherry Scones

Dried tart cherries make delicious additions to meals and snacks.

Dried tart cherries are a relatively new product that is available in bulk and single-serve packages in supermarkets, specialty food stores and by mail order. Here are some fast facts about this nutritious, no-fat product:

1 It takes six to eight pounds of fresh tart cherries to make one pound of dried cherries.

2 Dried tart cherries are generally infused with sugar or other sweeteners prior to drying. This improves the distinctive tart cherry flavor.

3 No additives or preservatives, other than the sweeteners, are added in the processing of the product.

4 The minimum shelf life for dried cherries is 12 months, provided they are stored in a cool, dry place. It is not necessary to refrigerate or freeze them

3 cups All purpose flour
1/3 cup Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Soda
3/4 teaspoon Salt
3/4 cup Cold butter; (unsalted) -- cut into small pieces
3/4 cup Dried cherries
1 teaspoon Lemon zest -- finely chopped
1 cup Buttermilk
1 tablespoon Cream -- (for glaze

Stir flour, sugar, baking powder, soda and salt together. Cut in the butter until it resembles coarse cornmeal; stir in cherries and lemon zest. Add the buttermilk little by little and mix just to combine. Gather the dough into a ball, turn out onto a lightly floured surface and pat into a 1/2" thick circle. Cut into desired shapes, I always do heart shapes, place 1" apart on a lightly greased cookie sheet, brush tops with cream and bake in a 425 deg oven until golden - about 12 minutes. Makes 20 - 24 scones

4 boneless skinless chicken
breast halves
1 1/2 teaspoons paprika
2 teaspoons cinnamon
3 TBS butter
2 medium onions, diced
1 cup chicken broth
3/4 cup dry red wine
3/4 cup dried cherries
1/2 cup sherry wine or brandy
3 TBS sour cream
1/2 cup walnuts, chopped

Soak the cherries in either brandy or sherry, then set them aside.
Heat oven to 425 degrees F.
Sprinkle salt and pepper, 1/2 teaspoon paprika, and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets.
Bake for 10 to 15 minutes, until almost done.
Cover with foil to keep warm.
Melt the butter in a skillet large enough to hold the
chicken in one layer, then add onions and cook for 10 minutes.
Add the remaining paprika and cinnamon.
Add stock and red wine. Cook on high heat until reduced.
Add cherries, soaking liquid, and walnuts.
Add the chicken to the sauce and heat through.
Remove from the heat, and mix in the sour cream.
Serve at once.
Good with rice pilaf and green salad.
Follow with a light dessert.
Notes: This is a very rich dish, so a little goes a long way.