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Candied Ginger, Cherry and Pineapple Scones

12 servingsThese are best served with Devon cream.3 cups all-purpose or pastry flour
1 1/2 tablespoons baking powder
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons shortening
1 1/4 cups heavy cream
1/4 cup crystallized ginger (can be purchased, or see recipe)
1/4 cup candied pineapple
1/4 cup dried cherries
Heavy cream (optional)
Granulated sugar (optional)Preheat oven to 425 degrees F. Grease and flour two 8-inch cake pans.Blend the flour, baking powder and salt.Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas. Add the heavy cream 1/2 cup at a time until just blended. Fold in the ginger, pineapple and cherries. Do not over-mix.Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.Bake for 20 minutes or until the tops of the scones are golden brown. Cut into wedges.Per serving: 225 calories (percent of calories from fat, 52), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 33 milligrams cholesterol, 282 milligrams sodium

Creme brulee scones
Creme Brulee Scones3 cups Bisquick1/2 cup dried cherries, finely chopped1 cup creme brulee flavored liquid coffee creamer 2 teaspoons granulated sugar1/2 teaspoon Watkins cinnamonPreheat oven to 400 degrees F.Combine Bisquick and dried fruit. Stir in coffee (Upload by user)

White Chocolate and Dried Sour Cherry Scones
White Chocolate and Dried Sour Cherry Scones4 cups all purpose four 1/2 cup granulated sugar 2 tablespoons baking powder 1 teaspoon salt 6 ounces butterCombine all above in a bowl with a pastry blade.1 cup dried sour cherries 1 cup white chocolate pieces (Upload by user)