Vanilla Mascarpone Scones

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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!

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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.

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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.

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Vanilla Mascarpone Scones


  • 1/2 cup Pastry Flour
  • 1/3 cup Tapioca Flour
  • 1 tsp Baking Powder
  • 5 cups All Purpose Flour, leave some for surface
  • 1 scoop Vital Proteins Collagen
  • 1 tbsp Ground Flax 
  • 2 tbsp Monkfruit Sugar
  • 3 packages of small Active Yeast
  • 1 cup Macadamia Milk, warmed up
  • 1 tsp Vanilla Extract
  • 1 tbsp Grapeseed Oil
Icing, optional
  • 1/2 cup Mascarpone 
  • 1/4 cup Powdered Sugar
  • 1/3 cup Macadamia Milk


  1. Preheat your oven to 350 degrees F. Begin by following the instructions to activating your yeast. Typically, you allow the yeast to activate in lukewarm water for a few minutes.  
  2. While waiting for the yeast to activate, mix together in a large bowl, 1/2 cup Pastry Flour, 1/3 cup Tapioca Flour, 3 cups of All Purpose Flour, baking powder, collagen, ground flax, and monkfruit sugar. Mix well. 
  3. Add the yeast/water mixture to the bowl. Do not mix yet. 
  4. Heat up some Macadamia Milk for 30 seconds in the microwave. Then add the milk, vanilla extract, and grapeseed to the bowl. 
  5. Mix well! If the dough is too sticky, add another cup of All Purpose Flour. 
  6. Knead the dough together for at least one minute and then cover and allow to sit in a warm place for 45 minutes. 
  7. Add the last cup of All Purpose Flour to a surface and knead the dough with your hands. Then, proceed to get out a rolling pin and flatten the dough, then wrap the dough over and roll again. As if you're creating biscuits, continue to wrap and roll the dough 3 times. Flatten the dough. 
  8. Using a heart shaped cookie cutter, cut out hearts from the flattened dough. After you've used up all of the space possible, proceed to take the dough and roll it into a ball again. Then continue to create layers again and cut until there's no more dough left over. If you have a some more dough left over but not enough to cut with the cookie cutter, reserve the dough for another recipe. 
  9. Bake for 30 minutes and then allow to cool before serving. 
  10. Prepare and then drizzle the Mascarpone icing over the scones. 
  11. Enjoy!
Creating the Icing
  1. Simply mix together mascarpone, powdered sugar, and macadamia milk to create the icing.