Cherry Almond Cream Scones
Indulge in the delightful flavors of these Cherry Almond Cream Scones, perfect for any occasion. Made with a harmonious blend of all-purpose and whole wheat flours, our scones are lightly sweetened with Splenda for a guilt-free treat. The addition of fresh sweet cherries and candied ginger adds a burst of flavor, while the creamy mascarpone filling infused with almond extract takes these scones to the next level of decadence. Enjoy them warm straight from the oven or at room temperature for a delightful breakfast or a sweet afternoon snack. Remember to handle the dough gently for the best texture.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
All-Purpose White Flour
2 cups (Unmeasured)
Whole Wheat Flour
1/2 cup (Unmeasured)
Splenda Brown Sugar Blend
2 teaspoons (Unmeasured)
Splenda Sugar Blend for Baking
1/8 cup (Unmeasured)
Baking Powder
2 teaspoons (Unmeasured)
Sea Salt
1/8 teaspoon (Unmeasured)
Unsalted Butter
1/3 cup (Cold, cut into small pieces)
Large Egg
1 (Lightly beaten)
Pure Almond Extract
1 teaspoon (Good quality)
2% Low-Fat Milk
1/2 cup (Unmeasured)
Fresh Lemon Juice
2 teaspoons (Fresh squeezed, Meyer if possible)
Fresh Sweet Cherries
1/3 cup (Coarsely chopped)
Candied Ginger
1 teaspoon (Finely chopped (optional))
Powdered Sugar
To taste (For garnish)
Large Egg White
1 (Lightly beaten)
2% Low-Fat Milk
1 tablespoon (Unmeasured)
Mascarpone Cheese
2 ounces (Unmeasured)
Pure Almond Extract
1 teaspoon (Good quality)
Splenda Sugar Substitute
2 teaspoons (More if sweeter taste is desired)
Heavy Whipped Cream
1 cup (Unmeasured)
Fresh Sweet Cherries
1/2 cup (Finely chopped (optional))
Instructions
1
Preheat your oven to 350°F and ensure the baking rack is positioned in the center.
2
Line a baking sheet with parchment paper to prevent the scones from browning too quickly on the bottom.
3
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, Splenda brown sugar blend, Splenda Sugar Blend for Baking, baking powder, and sea salt until well combined.
4
Cut the cold unsalted butter into small pieces and mix it into the flour mixture until the mixture resembles coarse crumbs.
5
In a separate small bowl, combine the 2% milk and fresh lemon juice to create sour milk, letting it sit for 3 minutes.
6
In another bowl, mix together the sour milk, lightly beaten egg, and almond extract until well blended. Combine this mixture with the flour mixture, stirring very gently to combine.
7
Fold in the coarsely chopped fresh sweet cherries and finely chopped candied ginger (if using). Avoid overmixing to maintain a light texture.
8
Turn the dough out onto a lightly floured surface and knead it gently until smooth and elastic, adding extra flour as needed.
9
Shape the dough into a circle about 1-inch thick and cut it into 9 triangular pieces. Place the scones on the prepared baking sheet.
10
To make the glaze, whisk together the lightly beaten egg white and 1 tablespoon of milk until combined, and brush this mixture over the tops of the scones.
11
Bake the scones in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
12
Remove the scones from the oven and transfer them to a wire rack to cool.
13
Prepare the cherry mascarpone cream by mixing together the mascarpone cheese, almond extract, and Splenda in a large bowl. Beat until the mixture is softly whipped.
14
Gently fold in the whipped cream and finely chopped cherries until well incorporated. If not using immediately, cover and refrigerate until ready to serve.
15
To serve, slice each scone in half and fill with the cherry cream mixture, replacing the tops and dusting with powdered sugar.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cherry Almond Cream Scones?
They are a decadent treat featuring a blend of all-purpose and whole wheat flours, fresh sweet cherries, and a creamy mascarpone almond filling.
What ingredients are used to sweeten these scones?
The recipe uses Splenda Brown Sugar Blend, Splenda Sugar Blend for Baking, and Splenda Sugar Substitute for a lighter sweetness.
What type of flour is required for the dough?
The recipe calls for a combination of 2 cups of all-purpose white flour and 1/2 cup of whole wheat flour.
At what temperature should the oven be set?
Preheat your oven to 350°F before baking the scones.
How do I prevent the scones from browning too quickly on the bottom?
Line your baking sheet with parchment paper and ensure the baking rack is positioned in the center of the oven.
How is the butter incorporated into the dough?
Cut cold unsalted butter into small pieces and mix it into the flour until the mixture resembles coarse crumbs.
How do I make the sour milk for this recipe?
Combine 1/2 cup of 2% milk with 2 teaspoons of fresh lemon juice and let it sit for 3 minutes.
What kind of cherries should be used?
Fresh sweet cherries are used both in the dough (coarsely chopped) and in the filling (finely chopped).
Is there a specific way to handle the dough?
Handle the dough gently and avoid overmixing to ensure the scones maintain a light and airy texture.
What extra flavor can be added to the dough?
Finely chopped candied ginger can be folded into the dough for an optional burst of flavor.
How thick should the dough be before cutting?
Shape the dough into a circle that is approximately 1-inch thick.
How many scones does this recipe yield?
The dough circle should be cut into 9 triangular pieces.
What is used to glaze the top of the scones?
A mixture of one lightly beaten egg white and 1 tablespoon of milk is brushed over the tops.
How long do the scones need to bake?
Bake the scones for 15-18 minutes until a toothpick inserted into the center comes out clean.
What ingredients are in the cherry mascarpone cream?
The filling consists of mascarpone cheese, almond extract, Splenda, heavy whipped cream, and finely chopped cherries.
How do I prepare the mascarpone filling?
Mix mascarpone, almond extract, and Splenda until softly whipped, then gently fold in whipped cream and cherries.
Should the scones be cooled before filling?
Yes, transfer the scones to a wire rack to cool completely before slicing and adding the cream filling.
How are the scones served?
Slice each scone in half, fill with the cherry cream mixture, replace the tops, and dust with powdered sugar.
Can I use room temperature butter for the dough?
No, the recipe specifies using cold unsalted butter to achieve the correct coarse crumb texture.
What type of almond extract is recommended?
The recipe recommends using a good quality pure almond extract for the best flavor profile.
Is the candied ginger a mandatory ingredient?
No, the candied ginger is optional and can be omitted if preferred.
What should the texture of the dough be after kneading?
The dough should be kneaded gently until it becomes smooth and elastic.
What kind of milk is used throughout the recipe?
The recipe uses 2% low-fat milk for both the dough and the glaze.
How should the egg be prepared for the dough mixture?
One large egg should be lightly beaten before being mixed with the sour milk and almond extract.
What is the serving suggestion for the scones?
They can be enjoyed warm straight from the oven or at room temperature as a breakfast or afternoon snack.
How do I store the filling if I am not using it immediately?
If not using immediately, cover the cherry mascarpone cream and refrigerate it until you are ready to serve.
What is the purpose of the sea salt in the recipe?
A small amount of sea salt (1/8 teaspoon) is whisked with the dry ingredients to balance the flavors.
Is the almond extract used in the scone dough or the filling?
Almond extract is used in both the scone dough and the mascarpone cream filling for a consistent flavor.
Can I use Meyer lemons for the sour milk?
Yes, the recipe suggests using Meyer lemons for the fresh lemon juice if possible.
What garnish is used for the final presentation?
The scones are finished with a dusting of powdered sugar to taste.