Decadent recipe for Brown Butter Scones with a Vanilla Mascarpone Cheesecake Filling

280g all purpose flour
55g, plus 28g granulated sugar, separated
4 teaspoons baking powder
½ teaspoon salt
½ vanilla bean pod
55g brown butter (see note above)
110g heavy cream
Vanilla Mascarpone Cheesecake Filling

Vanilla Mascarpone Cheesecake Filling:
110g mascarpone
28g granulated sugar
7g cornstarch
½ vanilla bean pod, seeds scraped out
28g egg, whisked (about ½ whole egg)
¼ teaspoon salt

How to
Preheat an oven to 375F/190C.

Mix the flours, 55g sugar, baking powder, salt, and seeds from the vanilla bean pod into a bowl. Stir until blended.

Add the brown butter and heavy cream and stir until a thick dough begins to form. Remove the dough to a floured surface. Flatten into a large pad. Place the cheesecake filling on top, and fold the dough a couple times to distribute the cheesecake filling, taking care not to blend the filling in, adding flour as necessary to ensure the scones hold their shape.

Roll the scone dough into a 10 x 20cm rectangle about 2,5cm tall. Cut the rectangle in half, and then each half in half diagonally to create four triangles.

Place on a lined baking sheet, sprinkle with the remaining 28g sugar, and bake until golden, about 25 to 30 minutes.

Vanilla Mascarpone Cheesecake Filling:
Whisk all of the ingredients together until blended and smooth. Set aside.

This recipe is provided by Chasing Delicious Food Blog. View the original recipe here.

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