MASCARPONE SCONES
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Ingredients
- 500 ml Flour
- 100 ml Sugar
- 2 tsp Baking powder
- ½ tsp Salt
- 100 g Emborg Butter (cold)
- 100 ml Emborg Mascarpone
- 100 ml Emborg Sour cream
Method
Stir all the dry ingredients together. Crumble the cold butter into the mixture until the butter has been evenly distributed and collect the dough by adding mascarpone and sour cream.
Divide the dough in two and make two flat rolls, about 20 cm in diameter. Cut the dough diagonally into eight triangular scones. Bake in the oven for about 20 minutes at 210°C.
Serve with mascarpone and jam.
