Cherry Filled Scones

2 c Flour
1/4 c Sugar
4 ts Baking powder
1 tb Grated orange zest
1 pn Salt
1/4 c Orange juice
1 c Heavy cream
2 tb Cherry filling or cherry preserves


Butter 2 baking sheets. Preheat oven to 350. In a large bowl, combine flour, sugar, baking powder, orange zest & salt. Gradually add orange juice & cream, stirring with a fork until soft dough forms & dough cleans sides of bowl. Turn out on a floured board. Knead dough gently with fingertips 10 times. Divide dough in half. Roll each half of the dough to a 9" circle, about 1/4" thick. Cut with a 3" round biscuit cutter. Spoon 1/2 tsp. cherry filling on bottom half of each round. Fold top half of each round over filling, turnoer fashion. Pinch edges together to seal. Arrange 2" apart on baking sheets. Bake at 350 for 15 minutes until nicely browned. Serve hot.