Luscious Cherry Nut Scones with Mascarpone
Indulge in these delightful Cherry Nut Scones, where the tart juiciness of Bing cherries meets the rich nuttiness of pecans. Perfect for a sumptuous breakfast or brunch on lazy weekends, these scones are a treat that will elevate your morning routine. The addition of creamy mascarpone brings a luscious texture and a hint of indulgence, while the almond extract adds a fragrant touch. Enjoy them warm from the oven with your choice of spreads, and watch as they become your new favorite pastry for sharing with friends and family. Developed for RSC #12, these scones are sure to impress!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
whole wheat flour
1 cup (sifted)
Splenda granular
1 tablespoon (none)
sugar
1 tablespoon (none)
baking powder
2 teaspoons (none)
salt
1/4 teaspoon (none)
cream of tartar
1/4 teaspoon (none)
mascarpone cheese
1/4 cup (softened)
butter
1 tablespoon (room temperature)
egg yolk
1 (none)
low-fat cherry vanilla yogurt
1/3 cup (none)
milk
1/4 cup (none)
almond extract
1 teaspoon (none)
Bing cherries
1/4 cup (roughly chopped)
all-purpose flour
2 tablespoons (for dusting cherries and pecans)
chopped pecans
1/3 cup (none)
egg white
1 (beaten until frothy)
demerara sugar
1 tablespoon (for topping)
Instructions
1
Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with non-stick cooking spray or brush with oil, then set aside.
2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, Splenda, sugar, baking powder, salt, and cream of tartar until evenly combined.
3
Using a pastry blender or two forks, incorporate the mascarpone cheese and butter into the dry ingredients until the mixture resembles coarse crumbs.
4
In a separate small bowl, whisk together the egg yolk, cherry vanilla yogurt, milk, and almond extract until well combined. Pour this mixture into the flour blend and stir gently until a soft dough forms.
5
In another bowl, toss the chopped Bing cherries and pecans with 1 tablespoon of flour to prevent them from sinking in the dough. Gently incorporate the floured fruits and nuts into the dough until just mixed.
6
Lightly flour a clean surface and turn out the dough. Knead gently just until combined, adding more flour if necessary to prevent sticking. Pat the dough into a circle approximately 6 inches in diameter on the prepared baking sheet.
7
Cut the dough into eight wedges, but do not separate them. Brush the tops with the beaten egg white and then sprinkle with demerara sugar for a nice crunch.
8
Bake in the preheated oven for 20 to 25 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving warm, possibly with additional mascarpone cheese for extra flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Luscious Cherry Nut Scones with Mascarpone?
These are indulgent scones that combine the tartness of Bing cherries with the nuttiness of pecans and the creamy texture of mascarpone cheese.
What is the main flavor profile of these scones?
The scones feature a rich nuttiness from pecans, tart juiciness from cherries, a hint of almond fragrance, and a luscious, creamy finish from mascarpone.
What oven temperature is required for baking these scones?
The oven should be preheated to 400°F (200°C).
How many scones does this recipe yield?
The recipe makes eight wedges, which are cut from a single 6-inch diameter dough circle.
What types of flour are used in this recipe?
The recipe uses a combination of all-purpose flour and whole wheat flour.
Does this recipe include a sugar substitute?
Yes, it uses Splenda granular in addition to regular sugar.
What is the role of mascarpone cheese in the dough?
Mascarpone cheese provides a luscious texture and a hint of indulgence to the pastry.
How should I incorporate the butter and mascarpone?
Use a pastry blender or two forks to incorporate them into the dry ingredients until the mixture resembles coarse crumbs.
What wet ingredients are mixed together before adding to the flour?
The wet ingredients include egg yolk, cherry vanilla yogurt, milk, and almond extract.
Why should the cherries and pecans be tossed in flour before being added?
Tossing them in a tablespoon of flour helps prevent the fruits and nuts from sinking in the dough.
What kind of cherries are recommended for this recipe?
The recipe specifically calls for roughly chopped Bing cherries.
How do I prepare the baking sheet?
Lightly spray a baking sheet with non-stick cooking spray or brush it with oil.
What is the size of the dough circle before cutting?
The dough should be patted into a circle approximately 6 inches in diameter.
Should the scones be separated before baking?
No, you should cut the dough into eight wedges but leave them together without separating them.
What is used to glaze the top of the scones?
The tops are brushed with beaten egg white and sprinkled with demerara sugar.
How long do the scones need to bake?
They should be baked for 20 to 25 minutes.
How do I know when the scones are finished baking?
The scones are done when they are golden brown and a toothpick inserted in the center comes out clean.
Can I serve these scones with anything extra?
Yes, they are excellent served warm with additional mascarpone cheese or your choice of spreads.
What fragrance does the almond extract provide?
It adds a fragrant, nutty touch that complements the cherries and pecans.
What type of yogurt is used?
The recipe calls for low-fat cherry vanilla yogurt.
What kind of sugar is used for the topping?
Demerara sugar is used to provide a nice crunch on top of the scones.
What are the leavening agents in this recipe?
The recipe uses baking powder and cream of tartar to help the scones rise.
Is there salt in this recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
Should the butter be cold or room temperature?
The recipe specifies using butter at room temperature.
What is the preparation for the egg white?
The egg white should be beaten until frothy before brushing it onto the dough.
Is kneading required for the dough?
Yes, you should knead the dough gently just until it is combined.
What should I do if the dough sticks during kneading?
You can add more flour to the surface if necessary to prevent the dough from sticking.
When is the best time to serve these scones?
They are perfect for a sumptuous breakfast or brunch on lazy weekends.
Was this recipe developed for a specific event?
Yes, it was developed for RSC #12.
What is the total number of ingredients used?
There are 18 items listed in the ingredient count.