1. Pre heat oven to 400°
2. Mix flour, sugar, baking powder, and salt in a medium size bowl.
   1 ¾ Cup (218 ¾ g) Flour, All Purpose, 3 tablespoon Sugar, 2 ½ Teaspoon (2 ½ Teaspoon) Baking Powder, ½ Teaspoon (½ Teaspoon) salt
3. Cut the chilled butter into flour mixture with a pastry blender until it resembles fine crumbs.
   ⅓ Cup (75 ⅔ g) Butter
4. Stir in egg.
   1 Egg
5. Cut tart cherries in half and toss into a small bowl with 1 tablespoon flour.
   ¾ Cup (103 ½ g) tart cherries, 1 tablespoon Flour, All Purpose
6. Add cherries to mix and gently incorporate into dough.
7. Place the dough on a cookie sheet and form it into a flat 8” circle.
8. Use a knife dipped in flour to cut 8 wedges, by cutting across horizontally, then across vertically, then across diagonally. Do not separate the dough.
9. Bake 15-18 minutes, check at 15! When scones are fully cooked, remove to a cooling rack, separating them.

Make the Glaze

1. Melt white chocolate in microwave or double boiler (which is easy to make with a pan filled with water and a dish of white chocolate slowly heating.
   ½ Cup (90 g) white chocolate chips
2. Chop pistachios.
   3-4 tablespoons (3 tablespoons) pistachios
3. When scones are cooled, drizzle white chocolate over scones and immediately sprinkle with pistachios.
4. Serve and enjoy!