Cherry Cream Scones
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
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
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
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