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Giant orange scone cake with whipped mascarpone cream
Giant orange scone cake with whipped mascarpone cream
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Giant orange scone perfect for sharing and no need for round cutters.
Ingredients:
  • 450.00 gm self-raising flour, plus extra for dusting
  • 75g chilled butter, chopped
  • 40.00 gm caster sugar
  • 20.00 ml finely grated orange rind
  • 257.50 gm milk, plus extra for brushing
  • 99.00 gm icing sugar mixture
  • 15.90 gm orange juice
  • 40.00 ml finely chopped fresh orange
  • 330.00 gm blueberry jam, to serve
  • 189.38 gm pure cream
  • 3.00 gm icing sugar mixture
  • 250g mascarpone
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • In a large bowl, gently blend the flour and butter with your fingertips until combined. Add sugar and orange rind, then make a well in the center. Pour in the milk and mix with a butter knife until a soft, sticky dough forms. Transfer the dough onto a floured surface and shape it into a ball. Press the dough into a 22cm circle and place it on a prepared tray.
  • Score the dough into 12 wedges using a large knife, then lightly brush the top with extra milk. Bake for 25 minutes until golden and the scone sounds hollow when tapped. Allow to cool for 20 minutes before serving.
  • Combine icing sugar and fresh orange juice in a bowl, whisking until smooth. Pour the glaze over the scone and finish by scattering chopped orange on top.
  • Prepare Whipped Mascarpone Cream: Using an electric mixer, whip cream and icing sugar until stiff peaks form. Gently fold in mascarpone. Cut scone into wedges and enjoy with mascarpone cream and jam.

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