Cherry Nut Scones - cooking recipe

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

Preparation

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.