Cherry Nut Scones

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Scones are great for a wonderful breakfast treat or on lazy weekends. serve hot from the oven with your choice of spreads. developed for rsc #12.

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Steps

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Preheat oven to 400 degrees , spray a baking sheet with non-stick cooking spray or lightly oil.

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Set aside.

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In a large mixing bowl combine the flours , splenda , sugar , baking powder , salt and cream of tartar.

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With a pastry blender , cut in the mascarpone cheese and butter.

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Set aside.

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In a small bowl , combine egg yolk , yogurt , milk and extract.

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Add the creamed mixture to the flour mixture.

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Mixing until a soft dough forms.

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Sprinkle the 1 tablespoon of flour over the cherries and pecans , toss to coat.

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Turn dough out onto floured surface.

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Knead gently , kneading in additional flour if needed along with cherries and pecans.

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Place the kneaded dough onto prepared pan and pat into a 6 inches circle , cut into eight wedges.

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Brush with egg white.

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Sprinkle with sugar.

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Bake in preheated oven for 20 to 25 minutes.

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Serve warm with additional mascarpone cheese if desired.

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Ingredients

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all-purpose flour, whole wheat flour, splenda granular, sugar, baking powder, salt, cream of tartar, mascarpone cheese, butter, egg yolk, low-fat cherry vanilla yogurt, milk, almond extract, bing cherry, pecans, egg white, demerara sugar