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.
Provided by PaulaG
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 189.2, Fat 6, SaturatedFat 1.6, Cholesterol 28.5, Sodium 186.4, Carbohydrate 29.6, Fiber 2.8, Sugar 4.1, Protein 5.3
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