Cherry Nut Scones

READY IN: 40mins
Recipe by PaulaG

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.

Top Review by Elly in Canada

The taste was lovely, sweet cherries, crunchy pecans and a sugary top! I was careful not to work the dough too much, I was a little disappointed they did not rise as much as I expected. I could not find a cherry vanilla yogurt, used a no-fat, no-sugar cherry yogurt. I sprinkled the top with brown sugar. Baking time in my oven was 20 minutes. I enjoyed these scones and will definitely make them again. Congratulations chef! UPDATE 8/30: I made more scones today, I added 1/2 cup cherries and more pecans too, also used demerara sugar for topping, nice and crunchy!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.
  2. In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.
  3. With a pastry blender, cut in the mascarpone cheese and butter; set aside.
  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. Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.
  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. Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.

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