Cherry Rose Mini Scones

(from Tea Time magazine)

Yield:  24

2 ½ cups all-purpose flour
½ cup plus 2 Tbsp. sugar, divided use
2 tsp. baking powder
½ tsp. salt
½ cup cold unsalted butter, cubed small
1 (3 ounce) package cold cream cheese, small cubed
1 (2 ounce) package dehydrated or dried cherries, finely chopped
1 cup heavy cream
1 tsp. rose water
¼ tsp. cherry extract
½ tsp. vanilla extract

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper or Silpat liners.

In a large bowl, combine flour, ½ cup sugar, baking powder and salt.  Using a pastry blender, cut in the butter and cream cheese until mixture is crumbly.  Add the cherries and stir to combine.  Combine the cream, rose water, cherry extract and vanilla.  Add the cream mixture to the flour mixture, and stir just until dry ingredients are moistened.

On a lightly floured surface, roll or pat the dough to ¾ inch thickness.  Using a 2-inch round cutter, cut the scones, collecting the “scraps” from the first rolling and cutting more scones.  Place the cut scones on the prepared baking sheets, and sprinkle with the remaining sugar.

Bake until light golden brown, 13-15 minutes.