Dried Cherry Scones

1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse to combine. Add butter; pulse until mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or overnight.
2. Preheat oven to 375F.
3. Place one piece of dough on a floured surface. Shape into a 12-inch log. Roll until dough is a 12 x 5-inch rectangle. Place cherries on dough, pressing them gently into the dough. Fold dough in half lengthwise. Cut dough into triangles and place on a baking sheet lined with parchment paper. Repeat with remaining dough.
4. Sprinkle tops of scones with coarse sugar. Bake 18 to 20 minutes, until lightly browned.  

Recipe adapted from Kim Jensen’s Pink Bakery, Egg Harbor, Wis.