So good, they're to die for!
Heat oven to 350 degrees (F). Place pecans on baking sheet and bake 10 minutes or until lightly toasted. Remove from oven and set aside.
Increase oven temperature to 450 degrees (F).
In large bowl or mixer, combine flour, baking powder, sugar, and salt. Cut in butter using a pastry blender or mixing attachment until butter is the size of peas.
Add cherries and toasted pecans.
Mix the sour cream into the heavy cream and stir until blended. Pour over dry ingredients and mix gently until well blended. Be careful not to overwork the dough or scones will be tough.
With floured hands, remove dough and place on floured surface. Form into round ball, then gently flatten into round disk approximately six inches in diameter and one inch high. Using a sharp knife, cut into six wedges.
Place scones one inch apart on parchment-covered baking sheet.
Beat the egg with the tablespoon of milk. Brush the top of each scone with the egg wash. Let rest for ten minutes.
Bake 15 minutes in heated oven until tops are golden brown. Remove from oven and let cool.
Stir two tablespoons of tart cherry juice into the cup of powdered sugar. Pour over scones and let sit until glaze is set.
The scones are ready to eat! For an extra tasty treat, serve them with clotted cream and lemon curd.
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