Cherry Cream Scones
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 12 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.
Ingredients
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3/4 cup dried cherries
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1 cup boiling water
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3 cups all-purpose flour
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3 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon cream of tartar
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1/2 cup butter, room temperature
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1 large egg, separated
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1/2 cup sour cream
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3/4 cup half-and-half cream
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1-1/2 teaspoons almond extract
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Additional sugar
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Bake 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts
1 scone: 268 calories, 12g fat (7g saturated fat), 52mg cholesterol, 294mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 5g protein.
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