Cherry Scones

6 tablespoons unsalted butter
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup honey or agave nectar
3/4 cup buttermilk
1/2 cup dried cherries, chopped

Preheat oven 400 degrees. Cube butter and freeze for 10 minutes.

In a medium bowl combine flour, baking powder, salt.

Toss butter in with the flour and cut in with a pastry blender or 2 knives until butter is pea sized. Then press butter into the flour with finger tips until it forms large flakes.

Mix in honey and butter milk with a large spoon until just moistened and looks shaggy. Add cherries. Stir a couple of strokes until the dough starts to come together. Knead on floured surface.

Pat into a 8 inch circle on baking sheet. Score the dough into triangles (cut like a pizza) with a knife. Bake for 20 minutes until puffy and the edges/top are lightly brown.
Cool on wire rack.