Recipe - Cherry Cream Scones

Three fourths cup Dried cherries
1 cup Boiling water
3 cup Flour
3 tablespoon Sugar
1 tablespoon Baking powder
One half teaspoon Salt
One half teaspoon Cream of tartar
One half cup Margarineroom temperature
1 Egg; separated
One half cup Sour cream
Three fourths cup Halfandhalf cream
1 One half teaspoon 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 1520 minutes. Serve warm.

Great for breakfast or lunch, or TEA if your are British. These freeze
wellsimply 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

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 5, 1998