These blueberry scones are the best! They go best with a cup of freshly brewed coffee or tea. : )
(*Remember that you can use whatever fruits you want, dry or not, it doesn't make that big of a difference; just make sure you don't add extra liquids.)
Heat oven to 375° degrees.
Combine: 2 cups all-purpose flour, 1/4 cup sugar, 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine 1 egg (beaten) 1/2 cup half and half, 1/3 cup dried cherries, 1/3 cup flaked coconut and 1 teaspoon grated lemon peel.
Add flour to mixture.
Stir just until moistened.
Turn dough onto lightly floured surface and knead lightly 8-10 times. Pat dough into 7 inch circle.
Place onto greased baking sheet. Cut into 8 wedges. (Do not separate) Sprinkle with 1 Tablespoon coarse sugar.
Bake for 20-25 minutes or until golden brown. Let scones cool for 15 minutes. Cut wedges apart; remove from baking sheet.