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Traditional Scottish tea bread updated for the 90's.
Makes 8 (4-inch) scones.

• 1 (10-ounce) jar maraschino cherries
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup butter or margarine
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup flaked coconut
• 1 teaspoon finely chopped crystallized ginger
• 1 cup confectioners' sugar

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

Combine flour, granulated sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.

Knead on a floured surface 12 times. Pat or roll dough to 1/2-inch thickness. Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter. Place rounds on an ungreased baking sheet. 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.

Combine confectioners' sugar and reserved 2 tablespoons maraschino cherry juice; mix well. Drizzle glaze over hot scones. Serve warm.

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