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Mini scones with raspberry jam and vanilla bean mascarpone

  • 0:30 Prep
  • 0:08 Cook
  • 6 Servings
  • Advanced


  • 1 cup (150g) self-raising flour
  • 1/2 teaspoon icing sugar mixture
  • Pinch of salt
  • 20g butter, chopped
  • 1/2 cup (125ml) buttermilk
  • 250g ctn mascarpone
  • 2 teaspoons icing sugar mixture, extra
  • 1 teaspoon vanilla bean paste
  • Raspberry jam, to serve


  • 1
    Preheat oven to 220°C. Line an oven tray with baking paper. Place the flour, icing sugar and salt in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture. Make a well in the centre. Add the buttermilk and use a round-bladed knife to stir until a soft but sticky dough forms.
  • 2
    Turn onto a lightly floured work surface. Gently pat to form a 2cm-thick disc. Use a 3.5cm fluted pastry cutter to cut out 12 discs and place on lined tray. Bake for 6-8 minutes or until golden brown and puffed. Remove from oven.
  • 3
    Combine the mascarpone, extra sugar and vanilla in a small bowl. Serve scones warm with mascarpone and raspberry jam.

Source: taste.com.au


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