Food recipes
Strawberry Mascarpone Scones
Strawberry Mascarpone Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, nutmeg, ground salt, table il vi...
Strawberry Mascarpone Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
salt, table
il villaggio, mascarpone cheese,
vinegar, balsamic
strawberries, raw
il villaggio, mascarpone cheese,
vinegar, balsamic
sugars, powdered
vanilla extract
water, bottled, generic
Directions:
Preheat the oven to 400 degrees F and line a baking sheet with a silicone mat or parchment paper.
Combine the flour, sugar, baking powder, nutmeg and salt in a large mixing bowl and whisk them together to aerate them.
Gently stir in the mascarpone cheese, strawberry balsamic vinegar and fresh strawberries until it just comes together into a sticky dough.
Dust your clean hands with a little extra flour and bring it together into a ball, then flatten it out into an even disc about 6 inches in diameter on a well-floured surface.
Sprinkle the top with flour as well.
Cut the disc of dough into 8 equal wedges by quartering it, then cutting each quarter in half.
Transfer the wedges to the baking sheet and bake the scones for 1520 minutes.
They should be puffy and golden and just baked through.
While they bake, make the easy drizzle for topping.
Simply stir the mascarpone, balsamic, powdered sugar, vanilla and water together thoroughly until it is a thin mixture perfect for drizzling.
When the scones are done, let them cool for a few minutes.
While they cool, drizzle the mascarpone mixture generously on top.
Serve them immediately with great tea or coffee and enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
salt, table
il villaggio, mascarpone cheese,
vinegar, balsamic
strawberries, raw
il villaggio, mascarpone cheese,
vinegar, balsamic
sugars, powdered
vanilla extract
water, bottled, generic
Directions:
Preheat the oven to 400 degrees F and line a baking sheet with a silicone mat or parchment paper.
Combine the flour, sugar, baking powder, nutmeg and salt in a large mixing bowl and whisk them together to aerate them.
Gently stir in the mascarpone cheese, strawberry balsamic vinegar and fresh strawberries until it just comes together into a sticky dough.
Dust your clean hands with a little extra flour and bring it together into a ball, then flatten it out into an even disc about 6 inches in diameter on a well-floured surface.
Sprinkle the top with flour as well.
Cut the disc of dough into 8 equal wedges by quartering it, then cutting each quarter in half.
Transfer the wedges to the baking sheet and bake the scones for 1520 minutes.
They should be puffy and golden and just baked through.
While they bake, make the easy drizzle for topping.
Simply stir the mascarpone, balsamic, powdered sugar, vanilla and water together thoroughly until it is a thin mixture perfect for drizzling.
When the scones are done, let them cool for a few minutes.
While they cool, drizzle the mascarpone mixture generously on top.
Serve them immediately with great tea or coffee and enjoy!