Cherry Cream Scones
1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cups flour
1 1/2 tablespoons sugar
1/2 tablespoon baking powder
1/3 cup + 1 tbl. half and half
1/4 teaspoon cream of tartar
1/4 cup butter, room temperature
1 egg, separated
1/4 cup sour cream
1/4 teaspoon salt
3/4 teaspoon almond extract
Soak cherries in hot water for 10 minutes and then drain and set aside. Combine
the dry ingredients in a mixing bowl. Using a pastry blender, cut in the butter
until mixture resembles coarse crumbs. Set aside. In a small bowl, mix together
the egg yolk, sour cream, cream and extract. Add this to the flour mixture and
stir until a soft dough forms. Mix in the cherries and then knead the dough
lightly on a floured surface (just until dough can be handled). Shape dough into
a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six
wedges and brush with beaten egg white and then sprinkle with sugar.
Bake at 400ºF. for 15 to 20 minutes.
Makes 6 scones.