Cherry Cream Scones

Cherry Cream Scones

xWfgVZzK13c213630303633383tHSZfTw8_1346357167

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.

4 thoughts on “Cherry Cream Scones

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s