Buttery Cherry Cream Scones

Instructions

1. 1

   Preheat oven to 400°F. Soak the dried cherries in the boiling water for 10 minutes, then drain and set aside.

2. 2

   In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, salt, and cream of tartar. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs.

3. 3

   In a small bowl, whisk together the egg yolk, sour cream, half-and-half, and almond extract. Add the wet ingredients to the dry ingredients and stir just until a soft dough forms. Gently knead in the drained cherries.

4. 4

   Divide the dough in half and shape each half into a 6-inch circle. Cut each circle into 6 wedges and place the scones on a lightly greased baking sheet. Beat the egg white until foamy, then brush the tops of the scones and sprinkle with the additional 1 tablespoon of sugar.

5. 5

   Bake for 15-20 minutes, or until the scones are golden brown. Serve warm.