Cherry cream scones

1 servings

Ingredients

Quantity Ingredient
¾ cup Dried cherries
1 cup Boiling water
3 cups All-purpose flour
3 tablespoons Sugar
1 tablespoon Baking powder
½ teaspoon Salt
½ teaspoon Cream of tartar
½ cup Butter -- room temperature
1 Egg -- separated
½ cup Sour cream
¾ cup Half-and-half cream
1½ teaspoon Almond extract
Additional sugar

Directions

Soak cherries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries.

Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 deg. for 15-20 minutes. Serve warm. Yield: 12 scones Recipe By : Country Woman

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