Cherry Cream Scones
3/4 cup dried cherries
1 cup boiling water
3 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 tsp. salt
1/2 tsp. cream of tarter
1/2 cup cold butter, cut into chunks
1 egg, separated
1/2 cup sour cream
3/4 cup half-and-half
1 1/2 tsp pure almond extract
coarse sugar (sanding sugar) for tops of scones
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Place dried cherries in a bowl and pour the boiling water over them. Allow to set for 30 minutes and drain well.
In a bowl whisk together the flour, baking powder, sugar, salt and cream of tarter.
With a pastry cutter or fork , cut in the butter until it resembles pea size. In another bowl whisk together the sour cream, half-and-half, egg yolk and almond extract.
Toss the drained cherries in the flour mixture. Pour in the liquid ingredients and lightly blend until the mixture begins to form a dough.
Divide dough in half. Form each half into a disk 1/2 inch thick. Cut each disk into 4 wedges. Place wedges on a parchment lined baking sheet. Brush the tops with beaten reserved egg white and sprinkle with sanding sugar. Bake for about 15-20 minutes until cook through.