Name: Cherry Nut Scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 tablespoon Splenda granular; 1 tablespoon sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon cream of tartar; 1/4 cup mascarpone cheese; 1 tablespoon butter, room temperature; 1 egg yolk; 1/3 cup low-fat cherry vanilla yogurt; 1/4 cup milk; 1 teaspoon almond extract; 1/4 cup bing cherry, rough chopped; 2 tablespoons all-purpose flour, divided; 1/3 cup chopped pecans; 1 egg white, beaten till frothy; 1 tablespoon demerara sugar

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Recipe by PaulaG

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Cherry Nut Scones created by Elly in Canada

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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.

Ready In:: 40mins
Serves:
Units:

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ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon Splenda granular
1 tablespoon sugar
2 teaspoons baking powder
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon cream of tartar
¹⁄₄ cup mascarpone cheese
1 tablespoon butter, room temperature
1 egg yolk
¹⁄₃ cup low-fat cherry vanilla yogurt
¹⁄₄ cup milk
1 teaspoon almond extract
¹⁄₄ cup bing cherry, rough chopped
2 tablespoons all-purpose flour, divided
¹⁄₃ cup chopped pecans
1 egg white, beaten till frothy
1 tablespoon demerara sugar

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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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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"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."

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photo by Elly in Canada

8/31/2008

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photo by Elly in Canada

8/31/2008

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review by Elly in Canada

8/31/2008

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!

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photo by Elly in Canada

8/28/2008

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photo by Elly in Canada

8/27/2008

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