Cherry Nut Scones

18 ingredients
7 steps

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon Splenda granular
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 cup mascarpone cheese
  • 1 tablespoon butter, room temperature
  • 1 egg yolk
  • 1/3 cup low-fat cherry vanilla yogurt
  • 1/4 cup milk
  • 1 teaspoon almond extract
  • 1/4 cup bing cherry, rough chopped
  • 2 tablespoons all-purpose flour, divided
  • 1/3 cup chopped pecans
  • 1 egg white, beaten till frothy
  • 1 tablespoon demerara sugar

Directions

  1. 1
    Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.
  2. 2
    In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.
  3. 3
    With a pastry blender, cut in the mascarpone cheese and butter; set aside.
  4. 4
    In a small bowl, combine egg yolk, yogurt, milk and extract; add the creamed mixture to the flour mixture; mixing until a soft dough forms.
  5. 5
    Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.
  6. 6
    Turn dough out onto floured surface; knead gently, kneading in additional flour if needed along with cherries and pecans; place the kneaded dough onto prepared pan and pat into a 6 inches circle, cut into eight wedges; brush with egg white; sprinkle with sugar.
  7. 7
    Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.

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