• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Cherry Cream Scones

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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
wellsimply thaw, warm and serve when you need them. A recipe of Carrie
Sherill of Forestville, Wis. Reformated for you by Judy DGSV43A.

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