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.