Cherry Cream Scones.

I used to work at a gourmet food store/Farmer's Market in Door County Wisconsin. Carrie supplied these and other amazing treats for the bakery area. I haven't made these in years, but am craving them after hearing about an upcoming tea party.

Cherry Cream Scones

3/4 cup dried cherries
1 cup boiling water
3 cups flour
3 TBSP sugar
1 TBSP baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter, at room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup Half-and-Half
1-1/2 tsp. almond extract
additional sugar



Soak cherries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt ant cream of tartar. With a pastry blender, cut in the butter. Set aside. In another bowl, combine the egg yolk, sour cream, Half-and-Half and almond extract. Add the flour mixture; stir unti 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 two balls. Roll each ball into a 6-inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased (or parchment paper lined) baking sheet. Beat egg white until foamy; brush tops of scones and sprinkle with additional sugar.

Bake at 400 for 15-20 minutes. Serve warm.

YIELD: 12 scones.


Recipe source: "Taste of Home's Best Holiday Recipes, 2005", submitted by Carrie Sherrill, Forestville, WI