Taster Boy loves to sleep in. I often have the grand intention to do so, especially on Sundays…after all, Monday to Friday I can barely drag my sorry butt out of bed. However, the weekends are a little different. I seem to wake up at a decent time, usually between 8:30 and 9:00 a.m. I love my sleepy quiet Sunday mornings. I usually make myself a tea, grab a book and a blanket and sit on the balcony for a while. An hour later or so, and I start getting the itch to make something for breakfast. I have been thinking about scones for the last few days, and toyed with the idea of strawberries and Marscapone cheese, a Google search later and I stumbled across Katie at Good Life Eats.
I made a few tweaks to her recipe, though not too many. These were wonderful! So flavourful, a fantastic breakfast or dessert (or snack!) scone. They came together in less than 10 minuets, were a little messy, but really, what scones aren’t when you are wrist deep in flour and butter. Katie’s recipe called for what sounded lovely, a honey milk glaze, but I opted not to add that and just sprinkled a little sugar on top.
I will certainly be making these again…in fact, I only baked half the recipe this morning and plan on baking the other half tomorrow morning to bring into the office a Monday morning treat.
4 cups flour (I used 2 cups white and 2 cups whole wheat flour)
4 tsp baking powder
2/3 cup sugar
1/2 tsp salt
2 tsp lime zest (she called for lemon, but I really like the lime flavouring)
1/2 cup butter, sliced
1/2 cup + 2 Tbsp Mascarpone cheese
2 large eggs
2/3 cup milk
1 Tbs vanilla
2 Tbsp honey
1 1/2 c strawberries, diced
- Preheat oven to 375 F
- Combine flour, sugar, baking powder, salt, and zest. Mix well and set aside.
- Whisk together eggs, milk, vanilla, and honey.
- Using two knives, cut the mascarpone cheese and butter into the flour mixture. (I found it easier to do the butter first and then the cheese – make sure the cheese is fresh out of the fridge as this makes the method of “cutting it into the flour easier)
- Make a well in the center of the flour mixture. Pour in the egg mixture and the strawberries. Gently stir until it forms together.
- Knead on a floured surface a few times – be gentle so you don’t squish the strawberries.
- Divide dough into two equal portions. Flatten into 8 inch rounds. Sprinkle the sugar on top.
- Bake at 375 degrees F on a parchment paper lined sheet for 20-30 minutes.
- Cut each round into eights. Cool on a wired rack.
- Serve with some strawberry jam (and maybe a little creme fraiche on the side?!)