Ingredients:

2 C. flour
3 T. sugar
3 t. baking powder
3/4 t. cinnamon
1/2 C. butter
3/4 C. chopped drained maraschino cherries
1/2 C. chopped shelled pistachios
1/2 C. milk
1 egg separated
4 t. coarse crystal sugar

Methods:

Preheat oven to 375°F. Lightly grease a cookie sheet.

In a large bowl,combine flour,sugar, baking powder and cinnamon.Mix well.Using a pastry cuter, cut in butter until mixture resembles coarse crumbs.Stir in cherries and pistachios.

In a small bowl,combine egg yolk and milk.Add to the dry ingredients,stir until dry ingredients are moistened.

On a lightly floured surface, gently knead dough several times. Divide dough in half and pat each half into a 6 inch round.Place on baking sheet.Cut into 6 wedges, do not separate.

In a small bowl, beat egg white. Brush over top of scones.Sprinkle with the coarse sugar.Bake for 17 – 22 minutes or until golden brown. Remove to a wire rack to cool.