Ruby Scones

Drain maraschino cherries, reserving 2 tablespoons juice for icing. Cut cherries into quarters and drain on paper towels.

In a medium bowl, stir together flour, the 1/4 cup granulated sugar, the baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together egg and buttermilk. Add to flour mixture. Stir in coconut, crystallized ginger, and cherries. Stir until ingredients are just moistened (mixture will be lumpy).

Turn dough out onto a lightly floured surface. Knead 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 4-inch or 2-1/2-inch round biscuit cutter. Place on ungreased or parchment-lined baking sheet. Sprinkle with granulated sugar, if you like.

Bake in a 400 degree F oven about 15 minutes or until light brown. Cool on wire rack.

In a small bowl, mix powdered sugar and reserved cherry juice. Drizzle over scones. Serve warm. Makes 8 large or 12 small scones.