Name: Cherry Mascarpone Cream Scones
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 9 serving(s)
Ingredients: 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; 1 large egg white, lightly beaten; 1 tablespoon 2% low-fat milk; 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)

4

Recipe by Baby Kato

4

People talking

Join In Now Join the conversation!

Cherry Mascarpone Cream Scones created by Lalaloula

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.

Ready In:: 38mins
Serves:
Units:

4

People talking

Join In Now Join the conversation!

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Baby Kato

Contributor

@Baby Kato

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Lalaloula

2/28/2009

Reply
photo by Lalaloula

2/28/2009

Reply
review by Lalaloula

2/28/2009

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.

1

Reply
photo by Annacia

9/9/2008

Reply
review by Annacia

9/9/2008

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.

1

Reply