The mascarpone in these scones gives them some extra creaminess as well as a nice slightly tangy flavor that balances perfectly against the scones' sweetness. These are also perfect scones to freeze. Make them the night before, freeze them, and then bake them from the freezer the next morning.
- 2 cups (250 g) all purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 5 tablespoons (70 g) unsalted butter, cold
- 1/2 cup (118 g) heavy cream
- 1/2 cup (113 g) mascarpone cheese, room temperature
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium-sized bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into small cubes, and using a fork or pastry blender, cut the butter into the flour until the mixture is crumbly.
- In a small bowl, stir together the cream and mascarpone until the mixture is mostly smooth (if your mascarpone isn't quite soft enough, all of it might not mix in, but this is fine). Add the cream mixture to the flour mixture, and gently stir together until it forms a dough. You might need to use your hands some to get the last bits of flour incorporated.
- Dump the dough out onto a lightly floured surface and pat it out to a rectangle that is about 3/4 inch to 1 inch high. Cut the dough into 6 large rectangles and place on the prepared baking sheet. (This is a great time to freeze the scones, too. Place them on a baking sheet in the freezer, and when they are frozen place them in a zip top plastic bag. You can bake them straight from the freezer--just add about 5 minutes to your cooking time.)
- Bake for 20 minutes, until they are slightly golden brown on top. Remove from oven, let cool for a couple of minutes, and then serve warm.