Something that I totally love is mixing fig preserves into mascarpone cheese and spreading it on crackers. If you haven’t done this before, please try it. It’s seriously heavenly. That salty sweet thing gets me every time.
So the other day I was thinking about how I love that flavor combination. Figs and mascarpone. Yes, I do that. I sit around and I think about flavor combinations. Must be the foodie in me. And I was thinking about how I could translate that delectable flavor combo into another type of food. That combo seems kind of Fall-ish to me, and if you read this blog, you know Fall foods a kind of an obsession around here. First, I thought I must make fig and mascarpone muffins. And then I thought…No. Scones.
I’m actually not really a scone person. I mean, I like them, but they aren’t my total favorite. Nic likes scones because they are a perfect compliment to a cup of coffee and my hubs loves his coffee. So I set off on a mission to create a fig and mascarpone scone. With a mascarpone glaze. Done and done.
Mascarpone Fig Scones
1 ½ all purpose flour
½ cup almond meal
½ tsp sea salt
1 Tbsp baking powder
½ tsp cinnamon
6-8 figs, stems removed and chopped
1 1/3 cups heavy whipping cream
2 Tbsp mascarpone cheese
Preheat the oven to 425 degrees. Combine all of the dry ingredients, including the chopped figs. Add the cream slowly, and using a fork, stir until the dough comes together. Stir in the mascarpone. The dough will be sticky, so lightly flour a clean space on your counter (and your hands!) and kneed the dough a few times to bring it together. Divide the dough in half and form each half into a ½ inch thick round. Cut into 4-6 wedges and place on an ungreased baking sheet. Bake for 10 minutes or until golden brown. After a minute or two of cooling on the baking sheet, transfer to a cooling rack and allow the scones to cool completely. These taste best when cooled and eaten the same day.
Looking for a little more? How about a mascarpone glaze to top off your scones?
½ cup powdered sugar
2 Tbsp mascarpone cheese
¼ tsp vanilla
1 ½ tsp heavy whipping cream
Combine all ingredients and incorporate using a whisk. Drizzle on top of your scones after they have cooled completely.
I love these scones because they are not totally dense and dry like other scones I’ve had. Maybe that’s why I don’t like traditional scones? I knew Nic would be the ultimate taste tester, so he had a great big scone with his coffee. Loved it. The mascarpone glaze was a nice touch for a snacky item later in the day, but in all honesty, they don’t absolutely need it. It’s delicious, but not necessary if you are looking to cut down on your sugar consumption. I would go sans glaze if I was eating this with my tea in the morning for breakfast.
The texture of the scones is light and fluffy. They are moist, but fall apart a bit. If you are looking for something that is a bit more dense, like the traditional scone use 2 cups of flour (instead of 1 ½ cups) and leave out the almond meal. These are also best when eaten the same day you make them. If you want to make them ahead of time, make the version I just described without the almond flour.
My other favorite scone flavor combo is white chocolate cherry. What’s your favorite?
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