CHERRY CREAM SCONES

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

Preheat oven to 400 degrees F.

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

In a large mixing bow, combine the flour, sugar, baking powder. salt and cream of tartar. With a pastry blender, cut in the margarine. Set aside.

In a small bowl, combine egg yolk, sour cream, half-and-half 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 inch 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 degrees F for 15-20 minutes. Serve warm.

These freeze well. Simply thaw, warm and serve when you need them.

Makes 12
Source: Carrie Sherill of Forestville, Wisconsin