Having folks over for a Sunday brunch? Well, honey, these here scones are just what you need to make a big impression on your guests! Not only do they taste GREAT, but they look really festive, too! All you gotta do is keep these here scones and champagne comin’ and you’ll be the toast-of-the-town!!!
Orange Scones with Grand Marnier Mascarpone Spread and Fresh Strawberries
Recipe by: Bobbi Jo Lathan
Recipe type: Brunch
Cuisine: Southern
Serves: 8
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
INGREDIENTS
Scones:
3 cups all purpose flour
â…“ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ tablespoon orange peel (finely grated)
1 ½ sticks unsalted butter (cup up into ½ chunk pieces)
1 cup cold buttermilk
1 egg (for egg wash)
Mascarpone Grand Marnier Spread:
½ cup mascarpone (softened)
1 tablespoon sugar
1 teaspoon Grand Marnier
½ teaspoon orange zest (finely grated)
¼ teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 400°.
Mix all the ingredients for the mascarpone in a small bowl until it’s nice and thick and creamy and refrigerate.
Line your baking sheet with some parchment paper.
Git yourself a big bowl and sift the flour, sugar, baking powder, baking soda, and salt into the bowl.
Add the grated orange peel and the butter.
Now, git your hands into the mixture and crumble and mix between your fingertips until you have a rough meal texture.
Slowly add the buttermilk and mix it with a fork until you have moist clumps of dough.
Plop that dough onto a well-floured working surface and knead it for a minute or two until it binds together into a ball.
Pat the dough down, or roll with a well floured rolling pin, until the dough is about ¾ of an inch in height. And, by the way, it’s OK if you can still see little bits of butter in the dough.
Now, flour a 3 inch or so round cutter (or a glass) and cut out circles in the dough and place those circles on the baking pan lined with the parchment paper.
Beat the one egg in a cup.
Brush the tops of the circles with the egg wash and then sprinkle the tops with a little sugar.
Then, bake for about 20 to 25 minutes until the tops of the scones are browned and firm to the touch.
Take ‘em out of the oven and let ‘em cool for about 10 minutes.
Slice ‘em in half, slather on some of that creamy Grand Marnier mascarpone spread, and top with some fresh strawberry slices.
Pour yourself a glass of good champagne and enjoy your brunch!
NOTES
You can also add ¾ cup of dried cranberries to the dough if you like.