When I was a little girl, in Milan, I would always look forward to the first signs of spring. I’d eagerly pick garden daisies for my mum, who would accommodate them in a glass half full of water and sit them on the kitchen counter, to better capture the April light. Dad was always the first to be up on Saturday morning to take a trip to the local fruit and vegetable market. He’d invariably come home with trays of seasonal goods, but everybody eyes and hands reached quickly for those ruby red jewels, bursting with the promise of spring in each and every bite. My brother, my sister and I were allowed to gulp down a few strawberries on the spot, those with a few bruises and oozing crimson juice. The rest were reserved for later, to be paired with dollops of mascarpone cheese and mum’s home-made biscotti.
Although these days I may serve them with fluffy, crumbly scones, my childhood memory has remained untouched and still ever-so vivid.
INGREDIENTS
320g (2-1/2 cups) self-raising flour, plus extra for dusting
pinch of salt
1 tablespoon of sugar (optional)
150 gr (just over 1/2 cup) mascarpone cheese, plus extra for serving
1/2 teaspoon of vanilla extract or paste2 tbsp of sugar + an extra pinch for glazing
75 ml (1/3 cup) of cold milk + a few tablespoons for glazing
1 egg lightly beaten, for glazing
HOW TO
1. Preheat your oven to 200 C, 390 F
2. Put the flour, salt, mascarpone and sugar (if using) in a food processor and pulse until the mixture resembles breadcrumbs. Add the milk, then pulse again for 3-5 seconds. Don’t add all the milk at once and you may only need 3/4 of it, depending on the type of flour you use
3. Tip the mixture onto an oven try lined with a sheet of floured baking paper and use you hands to bring it together into a dough. Do not over manipulate to avoid stimulating the gluten in the flour. Only knead lightly for a few seconds just to make the dough smooth and then roll out quickly with floured hands to about 2cm thick.
4. Use a pastry cutter or a glass to cut the dough into disks. Place them close together onto the baking paper.
5. Make the glaze by mixing a few tablespoons of milk with a little sugar and brush the top of the biscuits with it.
6. Transfer the tray to the oven and bake for 18-20 minutes or until nicely golden. Cool at room temperature for 15 minutes, then serve with fresh berries and mascarpone.
Silvia’s Cucina is on Facebook , Twitter and Instagram
Silvia’s Cucina the cookbook is now available in stores and online!
Related articles
- British Scones (autreview.com)
- Cheese Scones Recipe (kraftrecipes.com)
- The perfect Autumn cupcake… (ilovejenscupcakery.wordpress.com)
- buttermilk scones (cookstales.wordpress.com)
Silvia Colloca 
Great minds think alike Silvia! I posted a scone recipe today too…will leave the link if you are interested to have a read. http://agluttonouswife.blogspot.com.au/2013/10/mamas-scones.html?spref=fb
Oh, that looks just wonderful! Thanks for sharing,
Silvia
I like this recipe a lot. I will have to save it for when strawberries are in season again in my area – next February.
Oh, that’s a long time…. You could always use a great strawberry jam!
I love the idea of using Mascarpone in the batter. We are just coming into strawberry season at the moment so I will have to give this recipe a shot.
Oh, thanks Erin! Let me know how you go. All the best
Silvia
Great recipe – I’d add some clotted cream to. It’s a must with scones 😀
Oh yes, clotted cream…nothing quite like it!
Beautiful! I love scones, and my husband does too. Yours look so tempting, and what truly lovely styling. Brava, Silvia!
There’s nothing like a fresh, in season strawberry, right? And with scones, such a lovely (and simple) way to enjoy them. So pretty… Happy spring to you- we’re freezing over here 😦
Yes, spring time here! I so so love the promise of summer to come!
These look absolutely amazing! Would love to have one right now with my tea…
Oh Thanks. I must say, they went so quickly I might have to double up the mix next time…
Mom ate to many… lol not surprised, they were yummy Sivia~ Well done! Saluti, Barbara
These look amazing!! You continue to show what a wonderful cook you are!! Can’t wait to make these.
HI Silvia this recipe is amazing … I tried it for the first time today i made one batch in the morning and another in the evening.. i love the mascarpone and fresh strawberries on the scones it is a nice change from clotted cream and strawberry jam.. ( although this is nice too) My family loved it so much as you can tell had to make another batch makes me happy they loved it..
Thank you so much 😉
Oh, that’s wonderful!
Howdy Sylvia. Would you have an amazing ‘involtini recipe’?
Having some friends over soon for an Italian themed dinner party night & I am really wanting to impress with a great involving main …. Also would you have any suggestions for entree an desserts (children friendly … No alcohol 😪). Thank u so much