Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/3
cup sugar
1/2
teaspoon salt
5
tablespoons cold butter
2
eggs
1
cup whipping cream
1
teaspoon vanilla
1/2
cup dark chocolate chunks
1/2
cup dried cherries
1
teaspoon water
Preparation
Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
In large bowl, mix flour, baking powder, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs. In medium bowl, beat 1 of the eggs with fork. Stir in whipping cream and vanilla. Stir in chocolate chunks and cherries until combined. Pour over crumb mixture; stir just until moistened (do not overmix).
Place dough on lightly floured surface. Knead lightly 4 times; pat into 7-inch circle, about 1 inch thick. Transfer to cookie sheet. In small bowl, beat remaining egg; stir in water. Brush egg mixture lightly over top of dough; discard any remaining egg mixture. Cut into 8 wedges; separate slightly so wedges aren’t touching.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm.
