Cherry Nut Scones
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1283
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).