Instructions: 1. Heat oven to 400 degrees. Grease a large baking sheet or line with parchment paper; set aside.

2. 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.

3. 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.

4. Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature.

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.