Scones with raspberry cream

Name: Scones with raspberry cream
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 220 g Flour; 1 TEASPOON Baking Powder; 1 pinch Salt; 40 g Sugar; 40 g Butter; 100 ml Milk; 1 Egg Yolk; 250 g Mascarpone; 50 g Raspberry Jam; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp fresh raspberries

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

220 g Flour
1 TEASPOON Baking Powder
1 pinch Salt
40 g Sugar
40 g Butter
100 ml Milk
1 Egg Yolk
250 g Mascarpone
50 g Raspberry Jam
7-10 Tbsp Flour
baking paper
7-10 Tbsp fresh raspberries

Directions

1
Sift flour and baking powder and mix with salt and sugar. Cut cold butter into small pieces and knead into the flour mixture with the dough hooks of the hand mixer. Add milk and quickly work into a smooth dough. Cover and chill for about 20 minutes. Knead the dough briefly and roll out to a thickness of approx. 2 cm on a floured work surface. Cut out 12 circles with a round cookie cutter (5 cm Ø). Place the scones on a baking tray lined with baking paper and brush with whisked egg yolk. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. In the meantime, mix mascarpone lightly with raspberry jam. Serve scones with raspberry cream and fresh raspberries immediately. Makes about 12 pieces
2
Tip: Scones taste best fresh, but can be prepared well. Place the cut out scones covered in the refrigerator and bake them fresh just before serving
3
Waiting time approx. 20 minutes