Vanilla scones and orange kumquat marmalade

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 1 Vanilla pod
  • 250 g + some flour
  • 1⁄2 Package Baking Powder
  • 50 g Sugar
  • 7-10 Tbsp Salt
  • 100 g cold butter
  • 1⁄8 l + 2 tablespoons of milk
  • 150 g Mascarpone
  • 150 g double cream
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Cut the vanilla pod lengthwise and scrape out the pulp. Mix vanilla pulp, 250 g flour, baking powder, sugar and 1 pinch of salt in a bowl. Add butter in flakes and 1⁄8 l milk. Knead with the dough hooks of the mixer to a smooth dough.

  2. 2

    Wrap in cling film and chill for about 30 minutes. Then let it rest for about 30 minutes at room temperature.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Knead the dough again well with floured hands and roll out on a floured work surface to a thickness of approx. 1.5 cm.

  4. 4

    Cut out circles (approx. 6 cm Ø) and place them on the baking tray. Knead the rest of the dough again, roll out and cut out. Cut out a total of 12 circles. Spread the circles with 2 tablespoons of milk. Bake in a hot oven for 12-14 minutes.

  5. 5

    In the meantime, mix mascarpone and double cream. Take the scones out, let them cool down a little and serve lukewarm with the cream and orange kumquat jam.

Nutrition Facts

KCAL
270 kcal
CARBS
21 g
FATS
18 g
PROTEINS
3 g