| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | British | Breads | 12 | Servings |
INGREDIENTS
| 3/4 | c | Dried cherries |
| 1 | c | Boiling water |
| 3 | c | Flour |
| 3 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Cream of tartar |
| 1/2 | c | Margarine-room temperature |
| 1 | Egg; separated | |
| 1/2 | c | Sour cream |
| 3/4 | c | Half-and-half cream |
| 1 1/2 | ts | Almond extract |
| 1 | Additional sugar |
INSTRUCTIONS
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, 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. 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. Bake at 400 degrees for 15-20 minutes. Serve warm. Great for breakfast or lunch, or TEA if your are British. These freeze well--simply thaw, warm and serve when you need them. A recipe of Carrie Sherill of Forestville, Wis. Reformated for you by Judy DGSV43A. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998
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