Cherry Scones

Cherry Scones  
makes 6 

• 1/3 cup dried cherries
 
• 1/2 cup boiling water
 

Soak cherries in hot water for 10 minutes and then drain and set aside. 

• 1 1/2 cup flour 
• 1 1/2 tablespoons granulated sugar
 
• 1/2 tablespoon baking powder
 
• 1/4 teaspoon cream of tartar
 
• 1/4 teaspoon s.a.l.t. sisters
Pink Himalayan, fine 

Combine the dry ingredients in a large bowl. 

• 1/4-cup butter, room temperature 

Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside. 

• 1 egg, separated
 
• 1/4-cup sour cream 
• 1/3 cup Half and Half  
• 3/4 teaspoon almond extract 

In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until 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 

• Reserved egg white 
• 1 teaspoon raw sugar cane 

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.