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
• 1 tablespoon demerara sugar

Directions

1. 1

   Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.

2. 2

   In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.

3. 3

   With a pastry blender, cut in the mascarpone cheese and butter; set aside.

4. 4

   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.

5. 5

   Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.

6. 6

   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.

7. 7

   Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.