Thursday, July 28, 2011

Apricot Ginger Mascarpone Scones



I had some leftover mascarpone cheese after making the brownies listed a couple weeks ago. I found the recipe on Good Life Eats and thought it would go exceptional well with a different flavor profile.

These scones were deliciously light with a perfect exterior crust. They weren't too sweet and they were exceptionally buttery. You will be hard pressed to have these scones last more than a day. Every time you try one, you want to have another.

Apricot Ginger Mascarpone Scones
Ingredients (makes 12 small)
  • 2 cups flour
  • ⅓ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt¼ cup butter, sliced
  • ¼ cup mascarpone cheese
  • 1 egg
  • ⅓ cup milk
  • 1 ½ tsp vanilla
  • 1 Tbsp honey
  • ¾ cup dried apricots, diced
  • ¼ cup candied ginger

Ingredients for glaze
  • ¼ cup powdered sugar
  • 2 tsp milk
  • 2 tsp honey

Directions
  1. Preheat oven to 375
  2. Sift together flour, sugar, baking powder and salt.
  3. Cut in butter and mascarpone cheese until pieces are the size of small peas
  4. Make a well in the center of the flour. Add egg, milk, vanilla, honey, and dried fruits. Stir until just combined.
    1. Roll out dough and cut into 12 triangles, or separate dough into 12 rough mounds on baking sheet. Bake 20 minutes until golden.
  5. While baking, prepare glaze by mixing in powdered sugar, milk and honey. Spoon glaze over warm scones.

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