Lets keep things short, just like this recipe. Scones are the best thing to make when you have that last minute panic of “I am supposed to take something and forgot” less than an hour before you are supposed to go out (or are expecting people soon). Perfect at any time of day and great for the kids and adults.
Speaking of scones these cheese scones have been a very popular recipe and make for a great quick lunch addition or to serve with soup in the evening. However I digress and am making this post too long. If I keep this up it will take you longer to read than it will to mix up the scones.
As always the key with scones (and muffins) is to slightly undermix. A little bit of loose flour around the edges of your mixture it a great thing because you will get light and fluffy scones, not dense little flour rocks. Could it get any easier or faster, you actually have permission to be lazy!
Let’s have a quick word about the condiments. Keep it simple, just spoon out some of your favourite berry jam (mine is the homebrand 4 fruits) and if you don’t feel like folding mascarpone through the whipped cream just serve the whipped cream (or even better thick creamy mascarpone) on it’s own.
Enough rambling, scone time.
Buttermilk Scones with Mascarpone Whipped Cream and Jam
Makes approximately 18 scones (using a 5 cm round cutter)
A PhD Baker Original (based on the vague recipe that Grandma taught me….a little of this, a bit of that etc)
3 cups flour
2 tbsp baking powder
1 tsp salt
2 tbsp sugar
120 g butter (grated)
1 1/2 cups buttermilk (or 3/4 sour cream + 3/4 cup milk)
*milk to brush on top of scones
Mascarpone Whipped Cream
1/2 cup whipping cream
1/3 cup mascarpone
1 tsp vanilla extract
(add powdered sugar to taste if you wish, I prefer it unsweetened)
1. Preheat the oven to 220 °C. In a large bowl mix together the flour, baking powder, salt and sugar.
2. Add the grated butter to the dry ingredients and use a pastry cutter or your fingers to mix the butter into the flour until well incorporated, it should form a fine crumb.
3. Pour the buttermilk into the bowl and use a knife to gently mix together. When it is mostly mixed in (some flour will remain around the edges of the bowl and on some of dough chunks) turn out onto a lightly floured surface and gently press out till it is 2 cm tall.
4. Using a 5 cm round cutter cut out as many scones as possible and transfer to a tray lined with baking paper. Gently collect the remaining dough and repeat the pressing and cutting process until you have used all the dough (remembering that the less you work the dough the better).
5. Brush a little milk onto the top of each scone and place in the preheated oven for 15-20 minutes until lightly golden brown. Allow to cool on a wire rack.
6. To make the whipped cream whip up the cream till stiff peaks for. Fold in the mascarpone and vanilla. Add sugar to taste if desired (1-2 tsp of powdered sugar should be sufficient).
Scones are best served right after they are baked but you can refresh them later in the day (or even the next day) by placing them in a 180 °C oven for 3-4 minutes.