Title: Ruby Scones
Categories: Bread Breakfast
Yield: 8 Servings

	1	maraschino cherries
	2 c	all-purpose flour
1	/4 c	granulated sugar
	2 t	baking powder
1	/2 t	salt
1	/3 c	butter
	1	egg
1	/2 c	buttermilk
1	/2 c	flaked coconut
	1 t	crystallized ginger
	1 c	confectioners' sugar
1. P	rehe	at oven to 400 degrees F.

2. Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

3. In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

4. Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.

5. Lightly knead on a floured surface 12 times. Pat or lightly roll dough to 1/2-inch thickness.

6. Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter. Place rounds on an ungreased baking sheet.

7. Using a sharp, floured knife, cut each scone into four wedges. Do not separate. Bake in a preheated 400 degree oven 10 to 12 minutes, or until light golden brown.

8. In a small bowl, combine confectioners' sugar and reserved maraschino cherry juice; mix well. Drizzle glaze over hot scones. Serve warm.

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