Category: Dessert
Mini Scones with Jam & Vanilla Bean Mascarpone - TastyPlanner.com
Chef: Danielle V
I’m not a scone fan, but I found I don’t mind them in small doses like this. Plus if you smother them in nice filling, it can’t be anything but delicious.
Recipe Source: Notebook Magazine
Ingredients
1 cup self-raising flour
1 tsp icing sugar mixture / powdered sugar
1 pinch of salt
1 1/2 Tbsp butter, chopped
1/2 cup buttermilk
250 g carton mascarpone
1 Tbsp icing sugar mixture / powdered sugar, extra
1 tsp vanilla bean paste
fruity jam, to serve
Instructions
Preheat oven to 220°C / 430°F. Line an oven tray with baking paper. Place the flour, icing sugar and salt in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture. Make a well in the centre. Add the buttermilk and use a round-bladed knife or spatula to stir until a soft but sticky dough forms.
Turn onto a lightly floured work surface. Gently pat to form a 2cm-thick disc. Use a 3.5cm fluted pastry cutter to cut out 12 discs and place on lined tray.
- Who honestly has a 3.5cm fluted pastry cutter? I used a small juice glass to cut mine out.
Bake for 6-8 minutes or until golden brown and puffed. (It was more like 15 minutes for mine, but I have a temperamental fan-forced oven.) Remove from oven.
Combine the mascarpone, extra sugar and vanilla in a small bowl. Serve scones warm smothered with mascarpone and jam.
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Recipe Comments
I made these this afternoon as an excuse to open my new jar of lemon butter, which I have to recommend as a filling if you happen to get your hands on some. The recipe makes twelve mini scones, so I said that it serves six — but in our case today… it serves two! :)
