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

Method

• 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.

Recipe ref : callmepmc.com