These scones are lighter than most, and will spread slightly during baking.
2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably “Meyer”)
2 1/2 cups all-purpose flour (I used whole wheat)
1/2 cup sugar (plus 3 tablespoons additional if using fresh cranberries)
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups dried cherries (could also use 1 1/4 cup dried cranberries or dried 1 1/4 cups fresh cranberries, chopped coarse)
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: creme fraiche or whipped cream
Preheat oven to 400F, and line a large baking sheet with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and zest until mixture resembles coarse meal and transfer to a large bowl; I mixed by hand. Add dried fruit to flour mixture. (If using fresh cranberries, in a small bowl toss together fresh cranberries and 3 tablespoons sugar before stirring into flour mixture.) In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Serve scones warm with crème fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled 1 day or frozen 1 week.