Raspberry scones with vanilla mascarpone cream



Ingredients – makes 16

For the raspberry scones:

  • 1 egg
  • 250 ml full fat milk
  • 1/2 lemon, juice only
  • 500 g flour
  • 1 tablespoon baking powder
  • 50 g sugar
  • 125 g butter, cubed
  • 175 g raspberries

For the vanilla mascarpone cream:

  • 300 g mascarpone
  • 150 ml double cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons icing sugar




Make the raspberry scones:

  • Heat the oven to 200C/180C fan/gas 6.
  • Whisk the egg with the milk and lemon juice and set aside for a few minutes.
  • Tip the flour, baking powder, sugar and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour, baking powder and sugar into the butter between your fingers until they form fine crumbs.
  • Pour 3/4 of the egg and milk mixture into the flour and butter crumbs and quickly mix until it forms a dough.
  • Stir in the raspberries and shape the mixture into a ball.
  • Roll out the dough to 3 cm thick and cut out 16 circles with a round cutter.
  • Line two baking sheets with baking paper, arrange the scones on the baking sheets and brush the top with the rest of the egg and milk mixture.
  • Bake for 17 minutes. Take the scones out of the oven and leave to cool.

Make the vanilla mascarpone cream:

  • Beat the mascarpone, the double cream and the vanilla extract with an electric mixer until smooth and slightly thickened.
  • Sift in the icing sugar and fold into the mascarpone cream mixture until well combined.

Assemble the scones:

  • Cut each scone in half, spoon or pipe some of the vanilla mascarpone cream on the bottom half and lightly press the top of each scone back on.


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