Cherry Nut Scones
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
- 1
- 1tablespoon Splenda granular
- 1tablespoon sugar
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 1⁄4teaspoon cream of tartar
- 1⁄4
- 1
- 1egg yolk
- 1⁄3cup low-fat cherry vanilla yogurt
- 1⁄4cup milk
- 1teaspoon almond extract
- 1⁄4
- 2
- 1⁄3cup chopped pecans
- 1egg white, beaten till frothy
- 1tablespoon demerara sugar
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DIRECTIONS
- Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.
- In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.
- With a pastry blender, cut in the mascarpone cheese and butter; set aside.
- 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.
- Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.
- 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.
- Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.
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