Cherry Cream Scones

     Friend and fellow blogger Tom at Tall Clover Farm recently described my favorite kind of morning (read about it HERE).  The kind of morning that begs for freshly baked scones to enjoy with a hot cup of coffee.

                     • Cherry Cream Scones •
                adapted from Successful Farming Magazine | January 1995

• 3/4 cup dried sour cherries
• 1 cup boiling water
• 3 cups unbleached, all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 cup cold, unsalted butter cut into cubes
• 1 egg yolk
• 1/2 cup sour cream
• 3/4 cup half-and-half, or light cream
• 1/2 teaspoon almond extract
• 1 egg white, beaten
• 1/8 cup granulated sugar

PREHEAT OVEN to 400˚F
1.  In a small bowl, soak cherries in boiling water for 10 minutes, drain and set aside. 
2.  In the bowl of a food processor, combine flour, 3 tablespoons sugar, baking powder, salt, and cream of tartar; pulse 2 or 3 times.  Add the cubed butter and pulse until the size of small peas; transfer mixture to a large mixing bowl.
3.  In another bowl, combine egg yolk, sour cream, half-and-half, and almond extract.  Add to the bowl of dry ingredients and stir until combined.  Gently fold in the cherries. 
4.  With floured hands gently knead the dough while in the bowl, 6 to 8 times.  This is an extremely wet and sticky dough.  Sprinkle a little flour onto the dough while kneading if necessary, but the less flour used, the more tender the scones.
5.  Divide dough in half and shape into 2 balls on a parchment-lined baking sheet.  Flatten balls into 6-inch disks.  Cut each disk into 6 wedges, arranging wedges so they do not touch.
6.  Brush tops with egg white and sprinkle with the additional 1/8-cup sugar.  Bake on middle rack of oven for 20 to 25 minutes or until golden brown.  Serve warm.  Scones are best eaten the day they are made. 

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