Cherry Cream Scones

3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Additional sugar

Soak cherries in water for 10 minutes. Drain and set aside.

In a large 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° for 15-20 minutes. Serve warm.

Yield: 12 scones.

>Stainless Steel Mixing Bowls by Finedine (Set of 6) ¾ – 1.5 – 3 – 4 – 5 – 8 Quart

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