Cherry cream scones
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Cherry cream scones
  Scones    Creams  
Last updated 6/12/2012 1:13:16 AM. Recipe ID 41612. Report a problem with this recipe.
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      Title: Cherry cream scones
 Categories: Breads
      Yield: 12 Servings
 
    3/4 c  Dried cherries
      1 c  Boiling water
      3 c  Flour
      3 tb Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Cream of tartar
    1/2 c  Margarine-room temperature
      1    Egg; separated
    1/2 c  Sour cream
    3/4 c  Half-and-half cream
  1 1/2 ts 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 15-20 minutes. Serve warm.
  
  Great for breakfast or lunch, or TEA if your are British. These freeze
  well--simply 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
  




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Recipe ID 41612 (Apr 03, 2005)

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