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