Zutaten für Cherry Nut Scones
- All Purpose Flour
- Whole Wheat Flour
- Splenda Granular
- Coarse sugar, for sprinkling
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 1/2 cup cold mascarpone cheese
- 1/2 cup cold unsalted butter
- 1 large egg yolk
- Low Fat Cherry Vanilla Yogurt
- 2 tbsp milk
- Almond Extract
- Bing Cherry
- 1/2 cup chopped pecans
- 1 egg white
- Demerara Sugar
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Zubereitung von Cherry Nut Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup Splenda, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp cream of tartar.
- Cut in 1/2 cup cold mascarpone cheese and 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together 1 large egg yolk, 1/4 cup plain yogurt, 2 tbsp milk, and 1 tsp almond extract.
- Add the wet ingredients to the dry ingredients and gently mix until a soft dough forms. Do not overmix.
- In a small bowl, toss 1 cup fresh or frozen cherries and 1/2 cup chopped pecans with 1 tbsp all-purpose flour to prevent sticking.
- Gently fold the cherries and pecans into the dough.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds. Add more flour if needed to prevent sticking.
- Pat the dough into a 6-inch circle on the prepared baking sheet. Cut into 8 wedges.
- Brush the scones with 1 egg white and sprinkle with coarse sugar.
- Bake for 20-25 minutes, or until golden brown.
- Serve warm with additional mascarpone cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
8g
Carbs
9g
