2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/3 cup mascarpone cheese
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 cup dried cherries
1/2 cup confectioners' sugar
2 tablespoons mascarpone cheese
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract
In a large mixing bowl, stir together flour, granulated sugar, baking powder and salt until well combined. Using fingertips, knead in butter and mascarpone cheese until well incroporated. In a medium bowl, whisk together egg, lemon juice, lemon zest and vanilla until well combined. Gently stir egg mixture and cherries into flour mixture, until JUST combined. Dough should be very crumbly and dry. Pat dough into two discs, wrap in plastic wrap, and chill in refrigerator for 20 minutes.
Heat oven to 400 degrees F. Coat a large cookie sheet with cooking spray.
Place dough discs on floured counter; slice into 8 equal triangles. Transfer triangles to cookie sheet. Bake 15-17 minutes or until golden brown. Transfer scones to a wire rack to cool.
To make the glaze, in a medium bowl, stir together confectioners' sugar, mascarpone, honey, lemon zest and vanilla until well combined. Spread glaze evenly on top of scones.
Makes 8 scones