1/2 c. snipped dried sweet cherries or raisins
2 cups flour
3 tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/4 c. butter
1 tsp. shredded orange peel
1 beaten egg yolk
1 8 oz. sour cream

Glaze:

1 c. powdered sugar
1 tbsp. orange juice
1/4 tsp. vanilla

In a small bowl pour enough boiling water over cherries to cover and let stand for 5 minutes. Drain well. In a large bowl combine flour, brown sugar, baking soda, salt and baking powder. Cut in butter till crumbly. Add drained cherries and orange peel, toss to coat. Combine egg yolk and sour cream. Add to dry mixture and stir just until moistened. Knead 10-12 times on floured surface. Pat or roll into a 7 inch circle. Cut into 12 wedges. Arrange wedges one inch apart. on an ungreased sheet.

Bake 400°F 10-12 minutes. Cool on wire rack 10 minutes. Mix ingredients for glaze. Drizzle glaze over scones. Serve warm. These are great to share with friends over morning coffee.