Amy's Bread Cherry Cream Scones

3 1/2 cups Unbleached All-Purpose Flour
1 tblspn and 1spn Baking Powder
1 1/2 tspn Kosher Salt
1 cup Light Brown Sugar
1 1/4 cups Dried Cherries
2 2/3 cups Heavy Cream
1 large egg for eggwash
turbinado sugar for sprinkling on top

Preheat over 400 degrees farenheit
In large bowl whisk together the flour, baking powder, and salt.
Stir in the brown sugar until evenly distributed than add dried cherries.
Make a deep well in the center of the dry ingredients and pour cream into the well. Stir until dough is soft for meding (should be completely moistened and soft enough to form easily into a disk that will hold its shape without speading). If dough is stiff add more cream.
Divide dough into two pieces shape each into a round disc about 2 inches thick.
Use knife or dough scraper dipped in flour. Cut discs in half and then cut each 1/2 into 3 wedges.
In a small bowl mix 1 egg with 1 teaspoon of water to make egg wash. - brush on top and sprinkle sugar.
Bake for 7 minutes.
Reduce temperature to 350 degrees farenheit and rotate pans from top to bottom (3 racks)
Bake 10 minutes
Rotate from top to bottom again for 15-20 minutes.
Insert toothpick (should come out clean)
Oven may be turned down to 325 degrees farenheit if browning too quickley.
(keep up to two days)

if using fresh cranberries chop 2 1/2 cups whole cranberries with light brown sugar 1/2 cups