Ingredients
3/4 cup dried cherries1 cup boiling water3 cups all-purpose flour3 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon cream of tartar1/2 cup butter, room temperature1 large egg, separated1/2 cup sour cream3/4 cup half-and-half cream1-1/2 teaspoons almond extractAdditional sugar
Preparation
Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside.
Preheat oven to 400°. 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 15-20 minutes or until golden brown. Serve warm.
