Zutaten für Cherry Mascarpone Cream Scones
- All Purpose White Flour
- Whole Wheat Flour
- Splenda Brown Sugar Blend
- Splenda Sugar Blend For Baking
- 4 tsp baking powder
- 1 tsp sea salt
- Unsalted Butter
- 1 large egg
- 1 tsp almond extract
- 2% Low Fat Milk
- 1 tbsp lemon juice
- Sweet Cherries
- ¼ cup candied ginger, finely chopped
- Powdered sugar, to taste
- 1 egg white
- 8 oz mascarpone cheese
- Splenda Sugar Substitute
- 1 cup heavy cream
- Fresh Cherries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cherry Mascarpone Cream Scones? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Cherry Mascarpone Cream Scones
- Preheat oven to 350°F (175°C). Position oven rack in the middle of the oven.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 cup white Splenda, ½ cup brown Splenda, 4 tsp baking powder, and 1 tsp sea salt.
- Cut 1 cup (2 sticks) cold unsalted butter into small pieces and cut into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
- In a small bowl, whisk together ½ cup milk and 1 tbsp lemon juice. Let stand for 3 minutes.
- In a separate bowl, whisk together the sour milk, 1 large egg, and 1 tsp almond extract.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in 1 cup fresh or frozen cherries (pitted) and ¼ cup candied ginger, finely chopped.
- Gently knead the dough on a lightly floured surface until smooth and elastic (about 1-2 minutes). Add extra flour, 1 tablespoon at a time, if needed.
- Pat the dough into a 1-inch thick circle. Cut into 9 triangular scones.
- Place scones onto the prepared baking sheet.
- For the glaze: In a small bowl, whisk together 1 egg white and 1 tbsp milk.
- Lightly brush the tops of the scones with the egg wash.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on a wire rack.
- For the Cherry Mascarpone Cream: In a large bowl, beat 8 oz mascarpone cheese, 1 tsp almond extract, and ¼ cup Splenda until light and fluffy.
- Fold in 1 cup heavy cream, whipped to soft peaks, and ½ cup finely chopped cherries.
- Refrigerate until ready to serve. Stir before serving.
- To serve, split the scones in half and fill with the cherry mascarpone cream. Top with the other half and dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
28g
Carbs
10g
