Cherry Scones
rec.food.recipes/Denise Gaunt
Makes 6 scones

1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 tbsp granulated sugar
1/2 tbsp baking powder
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 cup butter at room temperature
1 egg, separated
1/4 cup sour cream
1/3 cup plus 1 tbsp half-and-half cream
3/4 tsp. 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 400 degrees F. for 15 to 20 minutes.