Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain; set aside.
Preheat oven to 400.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour an next 4 ingredients in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine cherries, yogurt, milk and extracts; add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush egg white over dough, and sprinkle with 2 teaspoon sugar. Cut dough into 8 wedges, cutting into but not through dough.
Bake at 400 for 18 minutes or until golden. Serve warm
5 Points Each (3 Points Each for 16)
There was not enough liquid to make a dough, so I ended up adding almost an additional 1/4 cup of milk. They tasted great.