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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besidessimply thaw, warm and serve when you need them. We live in a cherry-producing regionand every guest expects to find some on our table! My husband and I have three children...20,11 and 9. Ingredients:
3/4 cup dried cherries |
1 cup boiling water |
3 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cream of tartar |
1/2 cup butter, room temperature |
1 egg, separated |
1/2 cup sour cream |
3/4 cup half-and-half cream |
1-1/2 teaspoons almond extract |
additional sugar |
Directions:
1. Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside.
2. Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream 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.
3. Divide dough in half and shape into balls. Roll each ball into a 6-in. 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.
4. Bake 15-20 minutes or until golden brown. Serve warm. Yield: 12 scones.
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