Preheat oven to 350 degree F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
Bake in a preheated 350 degree F oven for 10-15 minutes.
Nutrition Info Per Serving
12 servings, Serving Size: 1 scone
Calories From Fat
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