1.
MAKE
THE SCONES: Preheat the
oven to 425°. Soak the dried cherries in hot water until plump, about 10
minutes. In a large bowl, whisk the flour with the sugar, baking powder,
cardamom and salt. Drain the dried cherries and pat dry. Add them to the dry
ingredients along with the cream and stir until the dough is evenly moistened.
Gather the dough into a ball and gently knead it 4 or 5 times.
2. On a lightly floured surface,
roll or pat the dough into a 3/4-inch-thick round. Using a 2 1/2-inch biscuit
cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the
tops with the melted butter. Bake for about 20 minutes, or until lightly browned
and cooked through.
3.
MAKE
THE CREAM: In a medium
bowl, whip the cream with the confectioners' sugar until soft peaks form.
Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on
top.
4. Split the hot scones and serve
at once with the ginger marmalade cream.
