2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries
1 tablespoon water
Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.
In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.
With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.
Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.
To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.