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.


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.


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


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


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


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


Strawberries + Mascarpone has definitely become a new favorite.  


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.