CHERRY CREAM SCONES3/4 cup dried cherries1 cup boiling water 3 cups flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar1/2 cup margarine, room temperature 1 egg, separated 1/2 cup sour cream 3/4 cup half-and-half cream 1 1/2 teaspoons almond extract1 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
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