Monday, September 12, 2016

Mascarpone Cheese Scones

With balanced mascarpone cheese after baking the Hokkaido bake cheese tart, woke up early in the morning to bake this lovely mini cheese scones for breakfast! A cool beautiful holiday morning to enjoy this warm scones which slab thickly with butter and figs preserve. ^0^

Ingredient (15 small scones)
  • 250gm plain flour
  • 80gm fine sugar
  • 2 tsp baking powder 
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 75gm cold butter, cubed
  • 4 tbsp fresh milk
  • 125gm mascarpone cheese

  • Sift flour and baking powder into a large mixing bowl. Stir in sugar, salt and zest evenly.
  • Add in cold butter and rub it into the flour mixture until breadcrumbs liked.
  • Mix lemon juice, milk and mascarpone cheese evenly.
  • Add the milk mixture into the flour mixture and mix together gently until if forms a dough. Do not over knead or handle the dough.
  • Lightly flour a working surface. Pat the dough into a rectangle, about 1" tall. Use a round cutter to stamp out dough to get 15 small round dough.
  • Place the round cut dough onto a lined baking sheet. 
  • Bake at preheated oven at 220 deg cel for 15 mins until lightly brown. Remove from oven and allow to cool down slightly before serving.

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