Homemade Pecan Scones
with honey-mascarpone cream | 10 servings
There’s nothing more fun than baking together! Cakes, pies, cookies, you name it — our Baking Box has got you covered. Every week we offer a variety of no-fuss, easy-to-follow baking recipes. We’ll deliver the fresh ingredients, and you’ll be enjoying something delicious in no time!
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))
50 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Pinda's, Sesamzaad, Noten)
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.
