Soak cherries in water for 10 minutes. Drain and set aside.
In a large mixing bowl, 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° for 15-20 minutes.
Serve warm.