Paddington's Pecan Scones
with honey-mascarpone cream | 10 servings
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
260 g
Flour
(Contains: Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
150 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
40 g
Chopped pecans
(Contains: Pecannoten May be present: Pinda's, Noten, Sesamzaad)
100 g
Mascarpone
(Contains: Melk (inclusief lactose))
Not included in your delivery
70 g
[Plant-based] butter
40 g
Sugar
1 tablespoon
Honey [or plant-based alternative]
1 teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C. Take the butter out of the refrigerator.
- In a large bowl, mix the flour, baking powder, sugar and salt.
- Knead the butter and dry ingredients together until you have a texture similar to bread crumbs.
- Add the buttermilk and pecans and knead together until well combined. The dough should have a smooth, consistent texture now.
- Shape the dough into little balls, using roughly 2 tbsp of dough for each one.
- Transfer to a parchment-lined baking sheet.
- Bake the scones for 10 - 15 minutes.
- Add the mascarpone and honey to a small bowl.
- Mix well, until the honey is fully incorporated into the mascarpone.
- Let the scones cool down thoroughly once you take them out of the oven.
- Serve the scones on a plate with the mascarpone cream.
