Buttery melt in your mouth Scones with Mascarpone Cream
Who can resist good classic scones – fresh out of the oven and eaten with clotted cream and good quality strawberry jam? Simply heaven and they’re actually pretty easy to make if you got a food processor. It’s just simply throwing the ingredients into the food processor and slowly give few pulses, then knead a few times, cut using a cookie cutter and then bake. An easy yet delicious recipe!
For my scones, I love to make mascarpone cream as a replacement for the iconic clotted cream (which is pretty difficult to find in Malaysia). It’s a heavenly sinful pair to the scones~ and you should have some good quality Earl Grey tea while eating scones! That’s the way to enjoy them!
2 cups cake flour (to ensure less gluten formation) , more as needed
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
80g cold butter, frozen and then shaved (to ensure easier mix with flour)
1/2 to 3/4 cup evaporated milk, more for brushing.
1. Heat the oven to 450 degrees F or 230 degrees C. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal or coarse flour.
2. Add the egg and just enough evaporated milk to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter (I use heart shapes!). Put the rounds (or hearts)on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of evaporated milk and sprinkle with a little of the remaining sugar.
4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown.
5. Slice into half, spread some mascarpone cream on one side and good quality jam on the other side. Hmmm…. Heavenly!
Mix ¼ cup of mascarpone cheese with ¾ cup of cream and mix well until no lumps. If you have a sweet tooth, you can add some vanilla essence and sugar – I usually just mix mascarpone cheese with cream alone.