| 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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