Double Cherry Scones with Mascarpone

I’ve been waiting to share this with you all for a while and I’m not really sure why I was holding on to it for so long? They’re pretty delicious. And they go great with a cup of coffee or Earl Grey tea – with honey and almond milk.

Since it’s winter and there never seems to be enough light, I had finished these scones the evening before and as I’m about to leave for work the next morning I notice that the light was perfect, so I set up my space in front of the living room window – because that’s where the morning light is and snap a few of these… causing me to be a few minutes late for work. But it was worth it?? My neighbor across the street was leaving at this same time and I’m sure wondered what the heck I was doing. Oh well, all in the name of that “just right” food pic.

These scones have twice the cherry since I couldn’t decide if I preferred dried or “fresh” – and why not both? And I think it was a terrific decision.

Double Cherry Scones with Mascarpone Drizzle

Makes 8 scone wedges

Ingredients

  • 1 c all-purpose flour (may need a couple extra Tbsp for high elevation)
  • 1 c whole wheat flour
  • 1/4 c sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 T butter
  • 1/2 c +2 T buttermilk
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 c dried cherries
  • 2/3 c fresh or frozen cherries, pitted and cut in half
  • 2 tsp flour
  • 1 large egg white, lightly beaten with a splash of water
  • 2 T large granule sugar, such as turbinado

Drizzle

  • 4 oz mascarpone cheese, softened to room temperature
  • 1 1/2 c powdered sugar
  • 1 tsp vanilla extract
  • 2-3 T milk or heavy cream
  • 2 T soft butter

Directions

  1. In a small bowl, cover the dried cherries with boiling water and set aside.
  2. Preheat oven to 350F.
  3. Combine flours, sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry blender, a fork, or 2 knives until the mixture forms a course meal. Using a food processor for this portion is also acceptable.
  4. In a medium bowl combine buttermilk, vanilla, and the egg.
  5. Drain the water from the dried cherries and discard.
  6. Mix dried and fresh cherries into the liquid mixture. Add this mixture into the flour mixture and stir until just combined (flour is all incorporated) – do not over work the dough or the scones will be tough.
  7. Turn the dough onto a lightly floured surface. Dust the top of the dough with 2 tsp of flour and pat into an 8-10 inch circle.
  8. Cut the dough into 8 wedges (I like using the pizza cutter for this or a large chopping knife). Arrange wedges 1/2 in apart on a parchment lined baking sheet. Separating the wedges is important or it won’t bake evenly and middle will be mushy.
  9. Brush egg white over wedges and sprinkle with course grain sugar.
  10. Bake at 350F for 25 minutes or until golden.
  11. While the scones bake, in a small bowl combine the mascarpone cheese, powdered sugar, butter, cream, and vanilla. Careful to add the sugar in slowly to prevent a powdered sugar covered kitchen.
  12. While warm, drizzle mascarpone topping over scones.

 

 

What the scones look like without the drizzle – still just as pretty.

Enjoy!! Now if only I were eating this while sitting in a nice comfy chair at my favorite coffee shop. Scones are my coffee shop kryptonite.

What is your favorite coffee or tea shop treat?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s