You will need a 1-quart glass food storage jar for these Scones.
     In a medium bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender (or two knives), cut in the shortening until the mixture resembles coarse crumbs. Add the pecans and toss. Carefully fill the jar with this mixture. Seal the jar. This mix can be stored in a cool, dry place up to one month.
     Wrap up the dried cherries in plastic wrap and either secure to the jar lid or tie with ribbon to the side of the jar. Also attach a card with the baking instructions to the jar. Makes 8 scones. 
     Preheat oven to 400 degrees. In a small bowl, combine dried cherries and brandy. Let stand for 15 minutes.
     Empty the contents of the jar into a medium-sized bowl. Make a well in the center of the mixture. In another small bowl, stir together the egg and 1/3 cup Half-and-Half. Add the egg mixture and dried cherries all at once to the flour mixture. Using a fork, stir just until moistened.
     Turn out the dough onto a lightly floured surface. Quickly knead by folding and gently pressing the dough 12 to 15 times. The dough should almost be smooth. Pat or lightly roll the dough into a 7" circle. Cut the dough into 8 wedges, dipping the knife into flour between each cut.
     Place the wedges 1" apart on an ungreased baking sheet. Brush the tops with 1 tablespoon Half-and-Half and sprinkle with coarse sugar.
     Bake at 400 degrees for 12-15 minutes or until browned. Remove to a wire rack to cool slightly. Serve warm with Maple-Nut Butter if desired.
     To make the Maple-Nut Butter, In a small bowl, stir together the chopped toasted pecans, softened butter and pure maple syrup.  Chill until serving time (up to 3 days). Soften to room temperature before serving.  Makes about 1 cup.