Vanilla scones with orange kumquat jam

Name: Vanilla scones with orange kumquat jam
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 Vanilla pod; 250 g Flour; 50 g Sugar; 1 pinch Salt; 1/2 package Baking Powder; 100 g Butter; 125 ml + 2 tablespoons of milk; 150 g Mascarpone; 150 g double cream; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 Vanilla pod
250 g Flour
50 g Sugar
1 pinch Salt
1/2 package Baking Powder
100 g Butter
125 ml + 2 tablespoons of milk
150 g Mascarpone
150 g double cream
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut the vanilla pod lengthwise. Scrape out the pulp with the back of a knife. Mix flour, sugar, vanilla pulp, salt and baking powder in a bowl. Add butter in flakes and 125 ml milk, knead to a smooth dough with the dough hooks of the hand mixer. Wrap in foil and chill for about 30 minutes. Then let it rest for about 30 minutes at room temperature
2
Knead the dough with floured hands again. Roll out on a floured work surface to a thickness of approx. 1.5 cm. Cut out circles (6 cm Ø). Place on a baking tray lined with baking paper. Knead the remaining dough again and cut out a total of 12 circles
3
Brush the dough circles with 2 tablespoons of milk and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-14 minutes. Remove and place on a cake rack. In the meantime, mix mascarpone and double cream for the cream. Scones taste best lukewarm. Add cream and orange kumquat jam
4
Waiting time approx. 1 hour