Cherry−Filled Scones

2 cups biscuit baking mix

1/3 cup granulated sugar

2 tablespoons water

1 egg

1 cup snipped pitted dark sweet cherries, well drained

1 tablespoon butter

1 to 2 teaspoons granulated sugar

Preheat oven to 350 degrees F.

Mix biscuit baking mix, the 1/3 cup sugar, water and egg until dough forms gently smooth dough into

a ball on surface generously dusted with baking mix. Knead 15 times. Roll dough into 12−inch square

cut into 4−inch squares. Spoon about 2 teaspoons cherries onto triangular half of each square. Fold

dough over cherries, forming a triangle, press edges to seal. Place on ungreased cookie sheet. Brush

with butter sprinkle with 1 to 2 teaspoons sugar. Bake until golden brown, 15 to 18 minutes.

Serve with whipped cream if desired.

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Cherry−Filled Scones