Total Time
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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!

Elly in Canada August 31, 2008

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