I have never had luck with scones in the past. I’ve tried my hand at them a couple of times, and for some reason my classic cream scones came out of the oven kind of flat and unexciting, not flaky enough, and sometimes burnt along the edges. There was another scone recipe I had high hopes for, flavored with cinnamon and nutmeg and classic fall flavors, but the spices got lost in the dough and they came out bland. And I think that’s when I kind of gave up on scones. Because after all, I always have biscuits.
But at some point in the past few weeks, that desire to find the perfect scone recipe started creeping back up, and I had no choice but to make these, a basic scone recipe that I thought would benefit from the mellow addition of some mascarpone (and would be a good way to use the half container of mascarpone that was left in my fridge). They have come out perfectly every time I have made them, which was a miracle to me considering my low scone success rate. They freeze (and bake straight from the freezer) perfectly. They are butter and creamy but crumbly at the same time, and really don’t need any addition because they are so light and flaky and flavorful on their own (although sometimes I can’t resist some extra butter along with some jelly or honey). They are sweet from the sugar and cream, but tangy from the mascarpone. Basically, they are breakfast gold.
Thank goodness, my scone curse is over.