They're a bit different from my normal scone recipe so I was a little dubious but I followed the really simple recipe and bam, half an hour later, a plateful of yummy, freshly-baked scones.
Ingredients (makes about 7/8 large scones)
340g self-raising flour
1tsp baking powder
80g mascarpone cheese
80g butter, chilled and cubed
2 tbsp light brown sugar
100ml milk (you might need more or less depending on your dough)
1 small egg, beaten for the egg wash glaze
1. Preheat the oven to 210c
2. Mix the flour, baking powder, butter and sugar in a food processor or with your hands until the mixture resembles fine breadcrumbs
3. Add the mascarpone and pulse again/rub into the mixture
4. Make a well in the centre of the mixture and add the milk
5. Using your hands, bring the mixture together into a soft dough. Try not to overwork it so the dough doesn't become too tough
6. Tip out the dough onto a floured surface and pat down flat until it's about 2cm thick
7. Using a cutter as big as you like your scones, dust in flour and press down into the dough. Make sure not to twist the cutter or you'll seal the sides and it won't rise as well
8. Bring together any remaining dough and cut out any many scones as possible
9. Take each scone and dip into the egg wash. Place onto a floured baking tray
10. Bake in the oven for 10-12 minutes until the scones are well risen and lightly golden brown
And there you have it, lovely, fluffy scones in less than 30 minutes. A perfect treat on a Sunday afternoon.
If you have any mascarpone left over, you can use this instead of the traditional clotted cream. Tastes great served warm with mascarpone and jam of your choice.
Enjoy!
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