Yield: 1 servings
Measure | 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 \N | Egg -- separated |
½ cup | Sour cream |
¾ cup | Half-and-half cream |
1½ teaspoon | Almond extract |
\N \N | Additional sugar |
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