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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cherry Cream Scones Recipe

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This recipe for Cherry Cream Scones is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 400ºfor 15-20 minutes. Serve warm.

 

 

 

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