It has been very cold and gloomy here in Wisconsin. During the cold and gloomy weather, all I want to do is curl up on the couch with a hot cup of coffee or tea, a warm fuzzy blanket, and a good book. These scones are the perfect addition. They are delicious! They are nice and crunchy on the outside, but perfectly moist and soft on the inside. The chocolate chips add a perfect amount of sweetness to satisfy any sweet tooth. They are so easy and quick to put together. I used to be intimidated by scones, but they are very easy to make, and with no rise time like bread, they come together super quick. The perfect addition to your morning coffee on a slow, lazy morning or make them ahead of time for an easy breakfast to grab as you run out the door on your way to work.
Ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Vanilla extract
- Almond extract, it is ok to leave this ingredient out if you don’t have it on hand
- Butter
- Heavy whipping cream
- Mascarpone cheese
- Mini chocolate chips
These ingredients come together super quick. All you need is a food processer and a mixing bowl. Add all the dry ingredients to your food processor and pulse them together a few times to mix. Then add the cold butter to the dry ingredients and pulse a few times to cut the butter into the flour mixture. The food processor works nice to quickly do this. If you don’t have a food processor, you can always use a fork or pastry blender to cut the butter into the dry mixture. It is ready when the mixture is nice and crumbly.
In a separate mixing bowl, you will need to mix together the heavy whipping cream and mascarpone cheese. It is easiest to do this if both the cream and cheese are at room temperature. After those are mixed well together, add in your vanilla and almond extracts and stir until combined. Add the flour mixture to your wet mixture and stir until a dough forms. Lastly add the chocolate chips and stir until all the chocolate chips are mixed into the dough.
Prepare your working surface by lightly dusting it with some flour. Turn your dough onto your working surface and gently form the dough into a ball and then press it flat into a circle, about 1 inch tall and 6-7 inches round. Then cut the circle into 8 even wedges. On a baking sheet prepared with parchment paper, place the wedges at least one inch apart. Brush the tops of the scones with remaining heavy whipping cream. This helps the scones develop a nice golden brown color. Now it’s time to bake! Place the scones in a preheated oven at 425 degrees fahrenheit, for 18-20 minutes.
When the scones are done baking, take them out of the oven and let them cool on the baking sheet before transferring to a wire rack to continue cooling. These scones are delicious served either warm or cold. You can store them in an air-tight container for 2-3 days. I hope you enjoy this recipe!
Chocolate Chip Mascarpone Scones
Ingredients:
2 cups (250g) all-purpose flour
⅓ cup (67g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
¼-½ teaspoon almond extract (ok to omit)
5 tablespoons cold butter cut into cubes
½ cup heavy whipping cream at room
temp, plus additional 2-3 tablespoons
½ cup mascarpone cheese at room temp
½ cup semi-sweet mini chocolate chips
Directions:
- Preheat oven to 425℉. Prepare your baking sheet with a sheet of parchment paper.
- In the bowl of your food processor, add the flour, sugar, baking powder and salt. Pulse a few times to mix the dry ingredients together.
- Add the cubed butter to the dry ingredient mixture in the food processor and pulse until the butter is combined with the dry mixture and the mixture is crumbly.
- In a separate bowl, stir together the ½ cup mascarpone cheese with ½ cup heavy whipping cream. Stir well until combined.
- Add the vanilla extract and almond extract to the wet ingredients and stir well.
- Add the flour mixture to the wet mixture and stir together until it forms a dough.
- Add ½ cup of mini chocolate chips and stir until combined in the dough.
- Flour your surface lightly and turn the dough onto your floured surface. Form the dough into a circle. It should be about an inch high and 6-7 inches round.
- Cut the dough into 8 wedges and place the wedges at least one inch apart on your prepared baking sheet.
- Brush the tops of your scones with the remaining 2-3 tablespoons of heavy whipping cream.
- Bake at 425℉ for 18-20 minutes or until the top and edges are slightly brown.
- Allow the scones to cool for a few minutes, and then transfer to a wire cooling rack to continue cooling. These scones are delicious served both warm or cold.
Bakes by Bohrer 