Cherry Mascarpone Cream Scones
"Do you like scones? Then please try these ones, they are good served warm or cold. *Most important* Always be gentle with the dough when kneading."
photo by Lalaloula
- Ready In:
- 38mins
- Ingredients:
- 21
- Serves:
-
9
ingredients
-
Scone
- 2 cups all-purpose white flour
- 1⁄2 cup whole wheat flour
- 2 teaspoons Splenda brown sugar blend
- 1⁄8 cup Splenda Sugar Blend for Baking
- 2 teaspoons baking powder
- 1⁄8 teaspoon sea salt
- 1⁄3 cup unsalted butter, cold
- 1 large egg, lightly beaten
- 1 teaspoon almond extract, pure, good quality
- 1⁄2 cup 2% low-fat milk
- 2 teaspoons lemon juice, fresh squeezed, Meyer if possible
- 1⁄3 cup fresh sweet cherries, coarsely chopped
- 1 teaspoon candied ginger, finely chopped (optional)
- powdered sugar, garnishing
-
Glaze
- 1 large egg white, lightly beaten
- 1 tablespoon 2% low-fat milk
-
mascarpone cream
- 2 ounces mascarpone cheese
- 1 teaspoon almond extract, pure, good quality
- 2 teaspoons Splenda sugar substitute (more if you like sweeter)
- 1 cup whipped cream, heavy
- 1⁄2 cup fresh cherries, sweet, finely chopped (optional)
directions
- Scones: Preheat oven to 350%, making sure that the baking rack is in the middle of the oven.
- Line a cookie sheet with parchment paper to keep scones from browning too quickly on bottom.
- In a large bowl, add the white & brown flours, the white & brown splenda, baking powder and sea salt.
- Cut butter into small pieces and blend into the flour mixture. until it resembles coarse crumbs.
- Next combine the milk and lemon juice to create sour milk, stir and let sit 3 minutes.
- In a small bowl add the sour milk, beaten egg and almond extract. Mix well and add to the coarse flour mixture, gently stirring until combined.
- Now add the cherries and candied ginger.
- Most Important *Do not over mix*.
- Gently knead the dough on a lightly floured board until it is smooth and elastic. If required add extra flour.
- Pat the dough gently into a circle and cut into 9 triangular pieces and place on cookie sheet. (Cut the circle into 3 large slices and cut each large slice into three equal size smaller slices).
- Glaze: To make the glaze beat the egg white with milk, until well mixed.
- Brush a little of the mixture onto the top of the scones.
- Bake for about 15 - 18 minutes or until a toothpick inserted into the center of scone comes out clean.
- Remove the pan from oven and place the scones on rack to cool.
- Cherry Mascarpone Cream: In a large bowl place the mascarpone cheese, almond extract and splenda. Beat until the cheese mixture starts to look softly whipped, then add the whipped cream and the finely chopped cherries until well mixed.
- If not ready to use immediately, cover and refrigerate until serving time. Make sure to stir before serving.
- To serve, split the scones and fill with the cherry cream mixture, place top back on and sprinkle powdered sugar over the top of the scone.
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Reviews
-
WOW, these were beyond great, way beyond! I had no troubles whatsoever with the dough-it came together perfectly and had a really nice consistency. Since there were no fresh cherries available, I used canned ones, drained them very well, reduced the sugar a bit (I used normal brown sugar) and proceeded as stated in the recipe. The scones browned very nicely and tasted heavenly! Not overly sweet, fruity and flaky (but not dry). I can honestly say that this is one of the best scones recipes Ive ever tried! Thank you so much for sharing, BabyKato! Made for 1-2-3-Hit-Wonders February 2009. -
I must start by saying that I make a lot of scones, I love them. I was a bit cautious because of the previous reviews and thought the I might have to amend the dough some. However, I found it to be a wonderfully workable and not in the least sticky. It required no additional flour. The flavors work beautifully together (cherry and almond, yumm) and make a that would be suited to family and guests alike. The cheese and cream spread (I didn't add cherries) will make the most decadence loving guest smile with delight. I did need to bake them an extra 7 mins to get a blush of gold but all ovens differ and I don't find that to be a recipe flaw in any way. Made for Photo Tag. -
I did not get a scone dough out of this and had problems following the recipe. You might want to add cutting instructions, i was a little lost. The taste was good but there was no need for the cerries in the cream. -
These taste just heavenly. And the smell in the kitchen while they were baking was just unbelievable. Unfortunately, I had a few difficulties making this recipe. The dough is very wet, and doesn't really knead without the addition of a whole lot of extra flour. When I mixed it up, I had a great drop biscuit dough, but had to add about 1/2 cup more flour to get a sliceable scone dough. I also couldn't figure out how to cut the circle into nine pieces without doing a bit of geometry, so I went with eight. The ginger is an absolutely genius touch, and the mascarpone cream is so good, it didn't really need the cherry pieces suggested. I decided to leave it plain, and enjoyed every bite.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
