Door County Sour Cherry Scones

From the Kitchen of Cheryl Qualls

Ingredients

• 3 cups of all-purpose flour
• 1/2 cup sugar, plus 2 Tablespoons
• 3 teaspoons of baking powder
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1/2 cup cold butter
• 1 large egg, separated
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 1/2 teaspoon almond extract
• 1/2 cup dried sour cherries

Directions

• Preheat oven to 400.
• Mix egg yolk, sour cream, buttermilk and almond extract.
• Save egg white to brush the top of the scones and the 2T of sugar are to sprinkle over the tops as well.
• Cut butter into the dry ingredients.
• Add all wet ingredients and stir just till blended.
• Turn out onto a floured counter and loosely "knead" a few times. Roll to a thick 1/2 inch or so. Cut into triangles (or use a favorite large cookie cutter).
• Bake 15 to 20 minutes (depends on the size you choose, watch carefully)

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Copyright © 2006 by Cheryl K. Qualls. Last updated 12-Feb-2006. All rights reserved.