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

Mc formatted/busted by Martha Hicks 4/98