Cherry filled scones

Ingredients:

2 cups biscuit baking mix
1/3 cup granulated sugar
2 tablespoons water
1 egg
1 cup snipped pitted dark sweet cherries, well drained
1 tablespoon butter
1 to 2 teaspoons granulated sugar

Preparation:

Preheat oven to 350 degrees F. Mix biscuit baking mix, the 1/3 cup sugar, water and egg until dough forms.
Gently smooth dough into a ball on surface generously dusted with baking mix. Knead 15 times.
Roll dough into 12-inch square. Cut into 4-inch squares. Spoon about 2 teaspoons cherries onto triangular half of each square.
Fold dough over cherries forming a triangle. Press edges to seal. Place on ungreased cookie sheet.
Brush with butter. Sprinkle with 1 to 2 teaspoons sugar. Bake until golden brown, 15 to 18 minutes.
Serve with whipped cream if desired.