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.