Mascarpone Scones with Strawberries
Mascarpone Scones with Strawberries
INGREDIENTS
320g (2-1/2 cups) self-raising flour, plus extra for dusting
pinch of salt
1 tablespoon of sugar (optional)
150 gr (just over 1/2 cup) mascarpone cheese, plus extra for serving
1/2 teaspoon of vanilla extract or paste2 tbsp of sugar + an extra pinch for glazing
75 ml (1/3 cup) of cold milk + a few tablespoons for glazing
1 egg lightly beaten, for glazing
HOW TO
1. Preheat your oven to 200 C, 390 F
2. Put the flour, salt, mascarpone and sugar (if using) in a food processor and pulse until the mixture resembles breadcrumbs. Add the milk, then pulse again for 3-5 seconds. Don’t add all the milk at once and you may only need 3/4 of it, depending on the type of flour you use
3. Tip the mixture onto an oven try lined with a sheet of floured baking paper and use you hands to bring it together into a dough. Do not over manipulate to avoid stimulating the gluten in the flour. Only knead lightly for a few seconds just to make the dough smooth and then roll out quickly with floured hands to about 2cm thick.
4. Use a pastry cutter or a glass to cut the dough into disks. Place them close together onto the baking paper.
5. Make the glaze by mixing a few tablespoons of milk with a little sugar and brush the top of the biscuits with it.
6. Transfer the tray to the oven and bake for 18-20 minutes or until nicely golden. Cool at room temperature for 15 minutes, then serve with fresh berries and mascarpone.
