Cherry Scones makes 6 \n\n\n1\/3 cup dried cherries\u2028 \n\n\n1\/2 cup boiling water\u2028 \n\n\n \nSoak cherries in hot water for 10 minutes and then drain and set aside. \n\n\n1 1\/2 cup flour \n\n\n1 1\/2 tablespoons granulated sugar\u2028 \n\n\n1\/2 tablespoon baking powder\u2028 \n\n\n1\/4 teaspoon cream of tartar\u2028 \n\n\n1\/4 teaspoon s.a.l.t. sisters\u2028Pink Himalayan, fine \n\n\n \nCombine the dry ingredients in a large bowl. \n\n\n1\/4-cup butter, room temperature \n\n\n \nUsing a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside. \n\n\n1 egg, separated\u2028 \n\n\n1\/4-cup sour cream \n\n\n1\/3 cup Half and Half \n\n\n3\/4 teaspoon almond extract \n\n\n \nIn 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. \nMix 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 \n\n\nReserved egg white \n\n\n1 teaspoon raw sugar cane \n\n\n \nCut into six wedges and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.