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.
Mascarpone Cheese Scones
Mascarpone Cheese Scones are soft and buttery on the inside with crispy edges with a subtle orange flavor.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 5 tablespoons butter, cold and cut into cubes
- 1/2 cup heavy cream, room temperature
- 1/2 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 1/2 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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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