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Mini scones with raspberry jam and vanilla bean mascarpone
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Prep Time:
30 minutes
Cook Time:
8 minutes
Total Time:
38 minutes
Elevate Mother's Day with petite scones, raspberry jam, and creamy mascarpone.
Ingredients:
  • 1.50 gm icing sugar mixture
  • Pinch of salt
  • 20g butter, chopped
  • 125ml buttermilk
  • 250g ctn mascarpone
  • 6.00 gm icing sugar mixture, extra
  • Raspberry jam, to serve
Instructions:
  • 1. Preheat your oven to 220°C. Line an oven tray with baking paper. 2. Combine flour, icing sugar, and salt in a bowl. Add butter and use your fingertips to rub it into the mixture until crumbly. 3. Create a well in the center of the mix. Pour in the buttermilk and use a round-bladed knife to stir until a soft, sticky dough forms.
  • Place the dough on a floured surface and shape into a 2cm-thick disc. Use a 3.5cm fluted pastry cutter to make 12 discs, then transfer them to a lined baking tray. Bake until golden brown and puffed, about 6-8 minutes, and then take out from the oven.
  • In a small bowl, mix together the mascarpone, additional sugar, and vanilla. Enjoy warm scones with the mascarpone and raspberry jam.

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