In small bowl, pour enough boiling water over cherries to cover. Let stand 5 minutes; drain. In large bowl, combine next 5 ingredients. Using pastry blender, cut in butter til coarse crumbs result. Add cherries and orange peel, toss lightly to coat. Make a well in center of mix; set aside.
In small bowl, combine egg yolk & sour cream. Add to flour mix. Using a fork, stir til combined. It may seem dry. Turn onto a lightly floured surface. Knead 10 to 12 strokes til smooth. Pat into a 7 inch circle. Cut into 12 wedges.
Arrange 1 inch apart on ungreased baking sheet. Bake 400 degrees for 10 to 12 minutes til light brown. Cool 10 minutes Drizzle with glaze & serve warm. Glaze- stir together sugar, juice, & vanilla. Stir in enough additional juice, 1 t. at a time to make drizzling consistency.
Per serving- 214 calories, 9g fat, 249 mg sodium, 32g carb, 1g fiber, 3g prot. Daily values- 13% vit A, 2% vit C, 7% calcium, 7% iron.
Originally Submitted
3/3/2010
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