Cherry Nut Scones

• 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

1. Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.
2. In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.
3. With a pastry blender, cut in the mascarpone cheese and butter; set aside.
4. 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.
5. Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.
6. 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.
7. Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.

flour, whole wheat flour, splenda, sugar, baking powder, salt, cream of tartar, mascarpone cheese, butter, egg yolk, lowfat cherry vanilla yogurt, milk, almond, bing cherry, flour, pecans, egg, demerara sugar

Taken from www.food.com/recipe/cherry-nut-scones-317914 (may not work)