Hazelnut Oat Scones with Lemon Mascarpone Cream
Hazelnut Oat Scones with Lemon Mascarpone Cream
The idea for this scone recipe actually started with the cream. I have fallen in love with mascarpone (I know that sounds extreme, but really it is my new favorite ingredient) and wanted to try making a light, sweet, lemony mascarpone spread. But what to put the cream on? Mascarpone reminds me a little of the clotted cream that I love on scones, but regular scones are too rich and sweet for this lemon cream. The addition of hazelnuts and oats made a scone with more substance and less rich sweetness, a perfect companion for the creamy lemon mascarpone. Even though these scones started as just a vehicle for eating as much mascarpone as possible, they may actually end up being one of my favorite fast breakfast breads. They are more filling than a regular scone and more sophisticated than my recipe for Peanut Butter and Honey Scones. Although the butter and sugar content precludes them from being actually healthy, the addition of nuts and whole grains does add some extra fiber. The Mascarpone Cream recipe makes more than enough for one recipe of scones and I’ve been trying to think of other ways to use it up (other than eating it by the spoonful straight from the fridge). Any ideas? 
Ingredients
- Scones:
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup quick cooking oats
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter cut in small pieces
- 1/2 cup chopped hazelnuts
- 1/2 cup buttermilk
- 1 egg
- 3 Tablespoons sugar
- 1 teaspoon vanilla extract
- Lemon Mascarpone Cream:
- 2/3 cup mascarpone
- 3/4 cup heavy whipping cream
- 2 Tablespoons sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- Preheat the oven to 400 degrees. In a large mixing bowl, stir together the flours, oats, baking powder and salt.
- Using a pastry blender, fork or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the hazelnuts.
- In a measuring cup or medium bowl, whisk together the buttermilk, egg, sugar and vanilla extract until well blended. Pour the liquid ingredients into the flour mixture and stir just until dough comes together.
- Turn the scone dough out onto a lightly floured surface knead a few times until the dough forms a ball. Roll dough out to a thickness of 1/2 inch. Using a cup, round biscuit cutter or knife, cut out as many as scones as possible and place on a baking sheet. Reform the scraps of dough into a ball and roll out to 1/2 inch thickness again. Cut the rest of the dough into scones and place on the baking sheet. Bake scones for 15 to 20 minutes or until lightly browned.
- In the bowl of stand mixer or a large mixing bowl, whisk together the mascarpone and whipping cream until combined. Add the sugar, lemon juice and lemon zest and continue to beat until stiff peaks form. Refrigerate until ready to use. Lasts a few days in the fridge.
This may be the most obvious, but using the cream as a topping for berries wild make a light, refreshing dessert. Or with a platter of fruit slices, say melons, apples, large berries, etc for a party. Or here’s another fruity idea: remove the pits from dates and either spoon or pipe the cream into the center.
Yikes I need to check for typos, and auto correct next time before I post. Replace “wild” with “would,” and that works better.
Those are great ideas, I especially like the date idea. I think this would be a very good flavor with dates.