Cherry Cream Scones

Preheat oven to 425. Cover cherries with boiling water, plump for 5 minutes, drain & pat dry on paper towels. Combine flour, baking powder, salt, and sugar in a bowl, mix well with a fork. Add the dried cherries and lemon zest. Stir in cream until dough starts to mass in the center of bowl. Transfer dough to a lightly floured surface. Knead lightly a few times. Push cherries beneath the surface of the dough. Place on an ungreased cookie sheet. Pat into a 10" circle. Brush with butter. Cut into 12 wedges & bake for 12 minutes.