Scones with Alain Milliat Jam and Vanilla Bean Mascarpone
These scones hold a buttery yet light crumb, making them the perfect vessel for a generous slather of Alain Milliat jam, along with a dollop of vanilla bean mascarpone. Make a batch of these this weekend and and enjoy them with your favourite tea or coffee.
For the scones:
For the Mascarpone:
Preheat oven to 220°C on the bake setting.
Lay down baking paper onto a baking tray and set aside.
Sift flour, baking powder and salt into a mixing bowl.
Using clean hands, gently rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the centre of the bowl, pour in the milk, then using a spatula or a knife, gently combine until a soft and slightly sticky dough is formed. Scrape the dough out onto a floured surface, and lightly sprinkle the top of the dough with more flour.
Gather the mixture together, and keeping handling to a minimum, press the dough out to an even 2cm thickness using your hands or a rolling pin. Cut into 12 even-sized pieces using a floured knife or pastry cutter.
Place each scone 2cm apart on your prepared baking tray and brush the tops with milk using a pastry brush.
Bake in the oven for 12-15 minutes or until golden brown. Place on a wire rack to cool, then wrap in a clean tea towel to keep them soft.
For the mascarpone, whisk all ingredients in a mixing bowl until well combined.
Serve the scones with mascarpone and Alain Milliat jam for a delightful afternoon tea.