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Cherry Cream Scones

 Cherry Cream Scones
Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides—simply thaw, warm and serve when you need them. We live in a cherry-producing region—and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
12 ServingsPrep: 25 min. Bake: 15 min.


  • 3/4 cup dried cherries
  • 1 cup boiling water
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter, room temperature
  • 1 egg, separated
  • 1/2 cup sour cream
  • 3/4 cup half-and-half cream
  • 1-1/2 teaspoons McCormick® Pure Almond Extract
  • Additional sugar


  • 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

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Cherry Cream Scones (continued)

Directions (continued)

  • 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. Yield: 12
  • scones.
Nutritional Facts: 1 serving (1 each) equals 268 calories, 12 g fat (7 g saturated fat), 52 mg cholesterol, 294 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.