Strawberry Mascarpone Scones

I’m not good at playing favorites.  I don’t have favorite colors - well, I do, but they change periodically.  My favorite movies change depending on the season and my favorite foods - well there is no consistency when it comes to my cravings.  This quality is typical of most five year olds, I just never grew out of it.  I like to change my mind.

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Strawberries, however, have always been and will always be a favorite of mine.

The joy of picking them, the bright acidity, and the sweetness of a fruit so utterly divine, could never grow boring.

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I made scones - strawberry scones.  I threw in mascarpone just for fun and because it makes the strawberries feel fancy.  

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These scones are soft and airy.  The best part is finding little bites of mascarpone hidden inside.  

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I made these scones for an outdoor brunch, but I ate at least three before arriving. 

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The best part of scones is spreading obscene amounts of jam onto each bite. 

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Strawberries + Mascarpone has definitely become a new favorite.  

Sincerely, 

Pedantic Foodie

 


Strawberry Mascarpone Scones

makes about 16 scones 

  • 3 3/4 cups all-purpose flour (plus extra for rolling)
  • 1/2 cup sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons baking powder 
  • 1 1/2 cups sour cream
  • 1/2 cup mascarpone 
  • 1 cup milk 
  • 3 tablespoons heavy cream (for brushing)
  • 1 cup diced, fresh strawberries 

Sift together flour, sugar, baking powder and salt.  In a separate bowl whisk to combine sour cream and milk.  Pour the milk mixture into the dry ingredients and work gently to combine, using your fingertips.  When a rough dough has formed add mascarpone and strawberries and gently distribute.  Do not over-work the dough.  The dough will be very soft.  Wrap in plastic and refrigerate for 1 hour. 

 Preheat oven to 350 degrees.  

When the dough has chilled turn it out onto a floured surface and roll to about 3/4 inch thickness.  Cut into rounds using a 2 1/2 inch biscuit cutter.  

Lay the scones on a non-stick baking sheet and brush the tops with heavy cream.  Bake scones for 15-20 minutes or until tops and edges are just golden.  

Let scones cool for 5 minutes before transferring to a cooling rack.  

Enjoy!