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
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- 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 a 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 your 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
Sugared Pecan Crumble Topped Sweet Potato Scones with Caramel Sauce
These were my first scones to bake. I was looking for a softer scone than the typical product. These fit perfectly. My husband’s response, “Oh. My. God – these are delicious! I think these may be the best I’ve ever tasted.” Thank you for sharing your recipe.
Yay! So happy you both liked them!
Janet L Hayes says
Hello from Southeastern Ohio (aka: Appalachia)….
The Scone recipes look amazing! I’ll begin with the Marscapone Scones and work my way through the rest. One question: do you happen to have a recipe on how to make “Clotted Cream” to serve on the Scones? Thank you for your wonderfully creative (and easy!!) recipes. Your blog rocks!!
Mo Kala says
you have to leave pasturized (not ultra pasturized)heavy cream in the oven overnight at a low heat to get clotted cream. https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/
marianthi chrisoulaki says
good day to you, from GREECE, for some reason, the scones did not rise as ei expected them, dont know why, i must say i missed the salt, in the mixture, also i used a cookie cutter, made them round,and they browned really quick i would say, perchaps because i used a dark, baking pan, it,s said they absorb more heat that the stainless-aluminum ones?anyway, they taste really nice, but they were sort of biscuit , at least they reminded biscuits, i will try to make them again, maybe this time i will be more careful!! THANK YOU, AND BEST REGARDS FROM CRETE, GREECE!!!
Good to hear from you all the way in Greece!!
I’ve read when using biscuit/cookie cutters, make sure they’re sharp and not to twist the cutter when cutting. Apparently, that motion tends to seal the cut surface and prevents biscuits/scones from rising properly. Good luck!
Betty Pusateri says
I have been making scones for over 50 years using a recipe from Scotland, but these will be my new favorite! Easy to make & taste great! Made a glaze for them with powdered sugar & some of the fresh o.j. – really are great! Thanks so much.
What a compliment!!! Thank you so much!
Making this for Christmas. Your instructions are easy to follow.
Mix all dry ingredients and mix all milk (cream) ingredients…then combine.
I have the same question as Roy about baking time.
Also, did you add the oj and zest to the liquids?
Roy M. Van Voorhees aka Roy From Texas says
I was looking at your wonderful goody, “Mascarpone Cheese Scones” which look soooo good. I got down to the part, 8. Cut the dough into 8 wedges and place 1 inch apart on prepared baking sheet. Then there was a photo showing the finished product. I could not find out like how long do you back it for and the finishing steps.
I’m not a baker and have no idea what to do next. Can you please help me?
I luv you Blog and the items you show are always great. I think that it is one of the most beautiful Blog on the Web for cooking and the presentations are all so well done.
I don’t know how I will get your answer so could you please send a direct e-mail response. I am so sorry to be such a pain in the sit down!!!
Thanks and have a great day.
Roy From Texas