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Cherry Cream Scones Recipe

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This recipe for Cherry Cream Scones, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Doman
Added: Wednesday, November 19, 2008


3/4 c dried cherries
1 c boiling water
3 c flour
3 T sugar
1 T baking powder
1/2 t salt
1/2 t cream of tartar
1/2 c butter, room temperature
1 egg, separated
1/2 c sour cream
3/4 c half and half cream
1 1/2 t 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 and cream of tartar. With a pastry blender, cut in the butter. Set aside. In a small bowl, combine egg yolk, sour cream, cream & 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 5 in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush topes of scones and sprinkle with sugar. Bake at 400║for 15-20 minutes. Serve warm.




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