Dried Cherry Scones

2 c. all-purpose flour
2 T. sugar
1 T. baking powder
1/4 tsp. salt
6 T. shortening
1/4 c. chopped pecans, toasted
1/2 c. dried cherries
1 (2 oz.) bottle brandy
1 egg, beaten
1/3 c. half-and-half

Stir together flour, sugar, baking powder, and salt in a medium mixing bowl. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Add pecans; toss. Combine dried cherries and brandy in a bowl. Let stand for 15 minutes. Make a well in the center of the dry mixture. Stir together egg and half-and-half in a small bowl. Add egg and cherry mixture all at once. Using a fork, stir just until moistened. Turn dough onto lightly floured surface. Knead for 12 to 15 strokes. Form dough into a 7-inch circle; cut into 8 wedges. Place scones 1 inch apart on an ungreased baking sheet. Brush tops with 1 tablespoon half-and-half. Sprinkle with 2 teaspoons sugar. Bake in a 400 degree oven 12-15 minutes. Cool on a wire rack 5 minutes. Serve warm.

Thanks to Jeanette Simpson for this recipe.