Hey guys! Yesterday, I just felt like baking and frying for some strange reason. I made a pumpkin butter tart with the left over dough from these scones, my weird version of Loukoumades, and these scones here. I didn’t have a precise recipe for these desserts, I just went in my kitchen and put together a dough. I knew that I didn’t want to create any cookies or cakes, I was focusing on dough based sweets.
Originally, I was going to make topfenknödel, but I changed my mind last minute. I’ve been really inspired by foods from different cultures and countries lately. A good way to keep your inspiration in the kitchen is to draw from many different cultures. I’ll never consider my takes on different cuisines to be accurate due to the fact I don’t come from those cultures, and my knowledge isn’t where it should be. I respect the food that comes from different cultures so much and I would be offended if someone considered their collard greens cooked with ground beef to be authentic traditional soul food. Ha!
If this recipe is confusing to you, please let me know in the comments. I threw this together randomly and the recipe isn’t as precise and good as it should be. I’m not the best baker in the world, so if you know of an ingredient that can improve these scones, please don’t hesitate to let me know!
I’m aware that yeast isn’t typically used for scones, but I had to use my left over yeast. When I was making this recipe, I didn’t know that I was making scones. Well, they came out tasting just like scones so that’s what I decided to call them. The taste of this sweet reminds me of like a cross between a sweet biscuit and a scone. The layers of this remind me of a biscuit and the texture is definitely a scone like texture.
I added Mascarpone to this since I had a ton in my fridge that needed to be used up. Mascarpone is basically Italian cream cheese that is made by curdling cream with citric acid, lemon juice, vinegar, or acetic acid. If you don’t feel like making it from scratch and you can’t access any in the grocery store, you can simply just use cream cheese or a half and half mix of greek yogurt and cream cheese. A healthier version of this recipe would be for you to use coconut yogurt. My favorite thing about this recipe is that you can literally add anything to it and it will taste amazing. Add some fresh blueberries and then you’ll have blueberry scones! Add some lemon curd and you’ll have lemon curd scones! The options are endless! If you recreate this recipe by adding some fruits, don’t hesitate to tag me on instagram!
The icing here was a last minute creation. I was thinking about what would taste amazing over these scones. I have a family of picky eaters, so I didn’t want to use my blackberry jam, kiwi jam, pumpkin butter, or fig butter for these scones. The icing is what I typically use to top my cinnamon rolls. If you want more of a vanilla taste, don’t hesitate to add vanilla bean paste or vanilla extract to get more of that taste here.