Cherry Scones

California cherries are popping up everywhere now, but they're not always all that sweet. I had a bag of fairly tart cherries I wanted to use up quickly, so used this recipe. If your cherries are super tart, you might want to sprinkle a little sugar on them. Otherwise this recipe is good as is.

• 1.5 c cherries
• 2 c flour
• 2 T sugar
• 1 T powder
• 1/2 t salt
• 2 T cold butter
• 2 T canola oil
• 3/4 c milk
• 1 t vanilla

1. Pit cherries and coarsely chop. Drain on paper towel.
2. In large bowl, stir together flour, sugar, powder and salt.
3. Using fingers, work in small pieces of butter.
   
4. Stir in drained cherries.
5. Make a well in the center.
   
6. Stir together oil, milk and vanilla. Pour into well and stir just until firm dough forms.
7. Turn onto floured surface. Knead 3 times. Divide in half. Pat each half into 6" circle 3/4" thick. Cut each into 6 wedges.
8. Place on lightly greased cookie sheet.
   
9. Bake above center at 450F for 10-12 minutes.

Notes
I eyeballed the milk and the dough was very wet but they were still fully cooked at 12 minutes in the oven. The original recipe calls for sweet cherries (vs tart cherries), so perhaps if you have tart ones, stir in a little extra sugar.