Easy recipe Mini Scones With Raspberry Jam And Vanilla Bean Mascarpone Recipe

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one cup (about one hundred and fiftyg) self-raising flour (Recipes by ingridients flour) one/about two teaspoon icing sugar mixture Pinch of salt about twentyg, butter (Recipes by ingridients butter) chopped one/about two cup (one hundred and twenty-fiveml) buttermilk two hundred and fiftyg ctn mascarpone (Recipes by ingridients mascarpone) about two teaspoons icing sugar mixture, extra one teaspoon vanilla (Recipes by ingridients vanilla) bean paste (Recipes by ingridients paste) Raspberry, jam (Recipes by ingridients jam) to serveStep one Preheat oven to about two hundred and twentyC. Line an oven tray with baking paper. Place the, flour (Recipes by ingridients flour) icing sugar and salt in a bowl. Add the butter (Recipes by ingridients butter) and use your fingertips to rub the butter (Recipes by ingridients butter) into the flour (Recipes by ingridients flour) mixture. Mini Scones With Raspberry Jam And Vanilla Bean Mascarpone Recipe. Make a well in the centre. Add the buttermilk and use a round-bladed knife to stir until a soft but sticky dough forms. Step about two Turn onto a lightly floured work surface. Gently pat to form a about twocm-thick disc. Use a three.fivecm fluted pastry (Recipes by ingridients pastry) cutter to cut out twelve discs and place on lined tray. Mini Scones With Raspberry Jam And Vanilla Bean Mascarpone Recipe. Bake for about six-eight minutes or until golden brown and puffed. Remove from oven. Mini Scones With Raspberry Jam And Vanilla Bean Mascarpone Recipe. Step three Combine the, mascarpone (Recipes by ingridients mascarpone) extra sugar and vanilla (Recipes by ingridients vanilla) in a small bowl. Serve scones warm with mascarpone (Recipes by ingridients mascarpone) and raspberry. jam (Recipes by ingridients jam) .