Mascarpone Cheese Scones have a subtle orange and butter flavor. The texture is soft and dense inside with flaky, crispy outside and corners.
I had leftover mascarpone cheese when I picked up ingredients to make Turkey Lasagna. However, mascarpone cheese doesn’t go in lasagna. Ricotta cheese does. I picked up the wrong item at the store and now I have a huge tub of mascarpone begging to be used.
Coincidently, you can substitute mascarpone for Greek yogurt, sour cream, and buttermilk in most recipes.
As well, I had been wanting to try orange zest in a scone recipe and this gave me the perfect opportunity!
I sued heavy cream, mascarpone, and butter. As a result, these scones are soft and decadent. They have a dense, moist texture inside and are coated with a flaky outside.
In addition, I stirred in orange zest and orange juice. They didn’t have an overpowering orange flavor – just a hint, just enough.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 5 tablespoons butter, cold and cut into cubes
- ½ cup heavy cream, room temperature
- ½ cup mascarpone cheese, at room temperature
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or waxed paper.
- In a bowl, stir together flour, sugar, baking powder, salt, and orange zest.
- Using a fork or pastry blender, cut the butter into the flour mixture until the mixture is crumbly.
- In another bowl, stir together mascarpone, heavy cream, and orange juice. Stir until combined. This will combine easier if they are at room temperature.
- Add the milk mixture to the flour mixture and stir together gently until it forms a dough.
- Flour surface lightly and turn the dough onto the flour. pat the dough into a circle. It should be about 1 and ½ inch high and will be about 6 to7 inches round.
- Cut the dough into 8 wedges and place 1 inch apart on prepared baking sheet.
- (At this point you can freeze them and back later. To freeze place on a flat surface, like a baking sheet, and freeze. When they are frozen place them in a zip-top plastic bag and store until ready to bake. When ready to bake, add 5 minutes to you baking time.)
- Or, bake immediately.
- Bake at 425 degrees F for 18 to 20 minutes or until the top and edges are lightly browned.Remove from the oven and allow to cool for a couple of minutes.
- Serve warm with butter.
Mascarpone Cheese Scones
These scones did not disappoint. In fact, I made myself stop eating them after two. Certainly, I could have eaten the whole batch!
On a side note, you may also like these scone recipes