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Strawberry Mascarpone Scones

Strawberry Mascarpone Scones

Fresh strawberries and lemon zest pair up with mascarpone cheese in these scones that are perfect with juice, tea or coffee.MORE+LESS-

4

teaspoons baking powder

1/2

cup cold butter, sliced

1/2

cup mascarpone cheese

1 1/2

cup diced strawberries

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  • 1

    Combine flour, sugar, baking powder, salt, and zest. Mix well and set aside.

  • 2

    Whisk together eggs, milk, vanilla, and honey. Using two knives, cut the mascarpone cheese and butter into the flour mixture.

  • 3

    Make a well in the center of the flour mixture. Pour in the egg mixture and the strawberries. Gently stir until it forms together. Knead on a floured surface a few times - be gentle so you don't squish the strawberries.

  • 4

    Divide dough into two equal portions. Flatten into 8 inch rounds. Bake at 375°F on a parchment paper lined sheet for 20-30 minutes.

  • 5

    In the meantime, combine powdered sugar, honey, and milk for the glaze. Set aside until scones have cooled. Cut each round into eights. Cool on a wired rack. When cooled completely, drizzle with glaze.

No nutrition information available for this recipe


The essential scone recipe

For more than 20 years now, I’ve been ripping recipes out of newspapers and magazines. I take a certain pride in a growing number of bookshelves full of shabby journals stuffed with clippings. It’s always gratifying to hear from friends that they’ve ripped the latest recipe out and stuck it on the fridge. While some recipes are more interesting, unusual or have a certain point of difference, these two recipes I hope are a ripper outerer. A good scone recipe is essential.

Scones are important. Things like chicken, cranberry and brie, hot avocado, balsamic squiggles and stuff in aspic may go in and out of fashion, but scones are about as resilient and timeless as recipes come. And unlike a lot of things, they’re appealing all year round. If we’re going to eat carbs, we ought to eat them well. And at this time of year, what else to serve them with but some thick double or triple cream - or clotted cream if you can get it, and your own strawberry jam. Even mascarpone is sensational. In any case, a fresh batch of scones with cream and jam are to me up there with any of the great food experiences you can have.

The word scone has been around since at least 1500, and is thought to have come from the Scottish Gaelic word “sgonn”, which is a somewhat ambiguous term that refers to a hearty, sustaining, pleasing mouthful. Pretty apt, I think.

Scones

Ingredients

2 cups self-raising flour, plus a little extra

Preheat the oven to 220C on fan bake. Line a baking tray with baking paper. Scatter a bit of flour over a clean bench surface.

In a large mixing bowl, sift together the flour, salt and baking powder.

Grate in the cold butter and rub through the dry ingredients. Create a well in the centre and pour in the milk. Fold the flour mixture through, gently bringing everything together to create a soft dough. Be careful not to overmix – all you need to do is mix enough so that everything is just combined.

Turn out onto the floured bench and shape into a rectangular-ish shape 3-4cm thick, and then cut into squares – make them as big or as small as you like I prefer them about 8cm square. Transfer to the lined baking tray, giving them about 5cm of space between one another. Dust the tops with a tiny bit of flour and then pop into the oven to bake for about 10-15 minutes max. They should be lovely and risen and slightly golden brown take care not to overcook them.

Transfer to a wire rack to cool a little before serving with thick cream and strawberry jam.


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Mrs. McCarthy’s Award-Winning Strawberry Scones

Mrs. McCarthy’s Award-Winning Strawberry Scones

I couldn’t believe that the producers of the Father Brown series haven’t made a cook book of Mrs. McCarthy’s favorite recipes including her “award-winning strawberry scones”.

According to the lore of the show the recipe was handed down from her grandmother who made them for King George IV when he visited Kilkenny Castle in 1826 (he didn’t). King Edward VII did however in 1904.

An alternative to the story is Sid’s assertion that Mrs. McCarthy stole the recipe from a Mrs. O’Boyle perhaps a truer version as the King story does have some holes in it !. What ever the truths be told, strawberry scones are a staple in the show.

I saw a number of sites that had mention of English Scones as a staple for this recipe, however since Mrs. McCarthy’s family came from Ireland a Irish scone would be more apropos.

Among the variables in the recipe, what is the topping on the strawberries, is it whipped cream, double cream or maybe clotted cream ?

Is it strawberry preserve or fresh strawberries, or a combination of both ?

This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title, I hope the producers of “Father Brown” find no offense. Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe ( see best Scottish Scones in recipe search ). As this is a dessert scone we added slightly more sugar with a light sugar topping and increased the amount of baking powder which seem to be more in line with the Irish scone recipes that I found. Also most good Irish baking recipes of old, will use buttermilk instead of whole milk or cream and of course a fantastic Irish Butter.

The secret to a good scone is not to “overwork” the dough. Gently mix to incorporate all the ingredients then very gently knead only a few times, press out and gently roll and cut and cook.

Ingredients for Strawberry Scones

  • ¾ cup of buttermilk
  • 1 egg beaten
  • 2 cups of flour
  • 3 Tbs granulaed sugar
  • 1 Tbs + 1 tsp Baking powder
  • ½ tsp salt
  • 1/3 cup Kerrygold Pure Irish butter = 5 1/3 Tbs cut to small cubes
  • Extra flour for dusting table and roller.
  • 1-2 Tbs granulated sugar for topping.
  • 1 jar good strawberry preserves
  • Fresh strawberries cored and cut into quarters
  • Clotted Cream or Whipped cream
  • 1 Tbs shortening for baking sheet

Directions for Strawberry Scones

In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter. Pulse until you have a mixture the consistency of cornmeal.

Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk. If more don’t worry the extra flour in the kneading process will take care of it.

Add the liquid to the dry ingredients and mix until all is combined.

Scrap out of bowl onto a well floured table and gently knead 5-6 times.

Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.

Take remaining dough and gently pull together and roll out and cut until all the dough is used.

Lightly sprinkle sugar on top of all the scones.

Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.

Remove from the oven and place the scones on a wire rack to cool.

Assembly:

Cut the scones in half and lightly spread some preserve on the bottom on each.

Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.

Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries, smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,

The Scones and the Clotted Cream are to die for, not so sure about those red things, I would have perfered roast beef on them, still a 5 paw effort!


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Delicious! It's a very nice dessert to have in the summer, not too heavy nor too sweet

I loved this recipe and will make again and again. Super easy and delicious. I had vanilla frozen yogurt on hand that I substituted for the mascarpone. Shortbread cookies on the side. It was a hit! I made the vinegar reduction a day ahead and did not refrigerate. It's vinegar, after all. I will try it in salad dressing, too.

Like the others, I also am adding this to my dessert repertoire and plan to serve it often. However, I would like to know why, upon chilling the vinegar/sugar/juice, it became too hard to drizzle? I left it out about an hour prior to serving and that helped. Can anyone provide an explanation? My balsamic is very high quality-does that affect it? No one else seemed to experience this problem. I served it over vanilla gelato, a dab of the marscapone mixture, and a sprig of mint. Butter cookies on the side.

Also delicious with peeled, cubed, peaches.

I love this light, sweet summer dessert. It's easy to make for a big dinner party, and my guests ask me to make it over and over again. One critique of the recipe: I find that the balsamic takes MUCH longer than the stated "3 minutes" to reduce. I let mine simmer until it's a syrup. I make triple the recipe and sometimes it cooks for 30 minutes or longer. Additionally, I have found that it keeps for a month or longer.

Exceptional. Like others, I doubled the amount of mascarpone cream and also topped with mint. The addition of fresh mint really took this over the top -it was delicious. The balsamic taste was very minor (may be due to my cheapo vinegar, or the fact that I probably used too many strawberries). A lovely, simple dessert.

My new favorite go to easy recipe for dessert! Love the consistency and flavor of the whipped mascarpone cheese with the strawberries. I used another balsamic strawberries with ice cream recipe from here and now love this one even more! Love the idea of shaved chocolate over the top!

Made this as stated and was just delicious!

I can't really be bothered about making the syrup. I like to toss strawbs with a couple of TB of sugar and the same of a good balsamic vinegar. In Uruguay I was served this (prepared at the table) with liberal grindings of black pepper. It's remarkable. I do it like that and serve it over ice cream. Heaven!

What can I say, except an awesome light dessert that is so easy to prepare. My dinner guests loved it. This is a keeper.

One of the best and easiest desserts I have ever made. I served them in crystal goblets and my guests raved about both presentation and taste. Easy to make ahead, then put together at the last minute. Great recipe and I will use it often.

I used the berries and cream along with the balsamic reduction in a strawberry shortcake trifle. It was a HUGE hit. I made the individual shortcakes and broke them up in a layer on the bottom of a trifle dish then added the berries, vinegar and cream and then kept layering till it was done. It was awesome.

A phenomenal take on strawberries and cream. You will never again want to eat strawberries without balsamic vinegar (they are great with sugar and balsamic sprinkled over as well as the cooked sauce given here.) I left the lemon juice out of the sauce and increased the mascarpone to cream ratio in addition to using a vanilla bean in the cream and it came out great. I might just have keep the components all prepared in my fridge throughout the summer to snack on.

I used this recipe with shortcakes in a trifle dish. I have gotten rave reviews.

Easy peasy and soooo good!! Strawberries are in season, so this was the perfect time for this recipe. Followed exactly and it was perfect.

Yum, Yum, Yum, Yum and Yum! Super simple and satifying . Add a little shaved chocolate and you take it to an entire new level!

I brought this to my writing group for dessert after an Italian lunch. My friends loved it and asked for the recipe. I've made it several times since. Definitely use a slotted spoon when scooping the strawberries out of the balsamic reduction.

The balsamic reduction was definitely very tart - to me, it still tasted like the balsamic vinegar straight out of the bottle, even after boiling and adding sugar. (This could very well be because I used the cheapest brand of balsamic that I could find from a large, chain grocery store). The strawberries themselves soaked with the syrup and served with the mascarpone topping are delicious. If you have excess syrup in your bowl of marinated strawberries like I did, definitely serve only the strawberries (avoiding the syrup). Also, the volume of syrup and cheese generated from this recipe was 1.5 times more than what I needed for 32 oz. of strawberries. A friend suggested adding fresh mint as garnish.

I doubled this recipe and served this tonight for 12 people. It was fantastic. There were also 3 folks who are diabetic, so, I took the liberty of making just a minor change. I used Stevia instead of sugar. This can leave a little aftertaste, but, I figured that I could hide it with all the other things in the recipe and I was correct. I have made this 3 times-the other times I used full octane sugar and it is just a great summer dessert. It is also very good over poundcake or vanilla ice cream. Everybody loves this!

I made this last night with blueberries and strawberries and served with a store-bought cheesecake. it was excellent and I will definitely make again! I might consider adding ribbons of fresh basil on top next time and less sugar on the berries themselves.

Two words: oh MY. Perfect combination of fluffy, deep, tart, sweet, yum, yum, yum. Served piled on Bittersweet Chocolate Mousse from this site at a bridal shower, brought the entire crowd to a frenzy. I'm sure this is equally delicious on its own.

To cook from Timbuck2: the 5-year old martini glass suggestion was mine. I was responding to another more recent reviewer who thinks he thought of the idea.

Easy to prepare, dramatic, fresh and most of all. so good.

Yummmm. I doubted all the reviews that I had read but thought Iɽ try this dessert anyway and it was outstanding! The mascarpone cream went so well with the strawberries and balsamic. The only thing I did differently was add some more sugar to the balsamic reduction, as I found it too vinagery with just 2 tsp, but I didn't add any extra sugar to the strawberries so it may have just evened itself out anyway. A great dessert!

I have made this two nights out of the last week for two different dinner parties. Both times, the guests loved it and asked for the recipe. It is amazing how the balsamic vinegar adds to the flavor. This recipe really works!