Dried Cherry-Almond Scones
Use floured hands to pat dough into a 1/2-inch thick, 10-x7-inch rectangle on a lightly floured surface; cut into 16 rectangles. Place scone dough on a parchment paper-lined baking sheet. Whisk together remaining egg and 1 teaspoon water. Brush scones with egg wash; sprinkle with remaining 1/4 cup sugar.