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Cherry Cream Scones

1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 tbsps granulated sugar
1/2 tbsp baking powder
1/3 cup plus 1 tbsp half-and-half

1/4 tsp. cream of tartar
1/4 cup butter at room temperature
1 egg, separated
1/4 cup sour cream
1/4 tsp. salt
3/4 tsp. almond extract

Soak cherries in hot water for 10 minutes and then drain and set
aside. Combine the dry ingredients in a mixing bowl.

Using a pastry blender, cut in the butter until mixture resembles
coarse crumbs. Set aside. In a small bowl, mix together the egg
yolk, sour cream, cream and extract. Add this to the flour mixture
and stir until a soft dough forms. Mix in the cherries and then
knead the dough lightly on a floured surface (just until dough can
be handled).

Shape dough into a ball and pat into a 6-inch circle on a greased
baking sheet. Cut into six wedges and brush with beaten egg white
and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20
minutes. Makes 6 scones.


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