Chocolate Chip Scones with Maple Mascarpone

Chocolate Chip Scones

with Maple Mascarpone

65 MIN
$9.99 6 Scones
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These warm, flaky scones get their rich, sweet flavor from a mix of chocolate chips, maple syrup, and cream in the batter—plus a dollop of tangy mascarpone combined with some more maple syrup.
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  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Chocolate Chip Scones with Maple Mascarpone
Title
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 2 oz Butter
  • ¼ cup Sugar
  • 2 oz Semi-Sweet Chocolate Chips
  • 1½ Tbsps Maple Syrup
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Cream
step-by-step
instructions
Make the dough
1 Make the dough

Place the butter in the freezer until hardened. In a large bowl, whisk together the flour, a pinch of salt, and 1/2 teaspoon of the baking powder (you will have extra). In a separate bowl, whisk together the sugar, half the maple syrup, half the cream, and 1 tablespoon of water. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients and stir to thoroughly combine (if the dough seems too dry, add 1 tablespoon of water). Gently fold in the chocolate chips.

Form & chill the dough
2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

Form & bake the scones
3 Form & bake the scones

Place an oven rack in the center of the oven; preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 6 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with the remaining cream. Bake, rotating the sheet pan halfway through, 21 to 23 minutes, or until the scones are lightly browned and cooked through. Remove from the oven and let stand at least 10 minutes before serving.

Finish & serve your dish
4 Finish & serve your dish

Just before serving, in a bowl, whisk together the mascarpone and remaining maple syrup. Serve the baked scones with the maple mascarpone. Enjoy!

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Make the dough
1 Make the dough

Place the butter in the freezer until hardened. In a large bowl, whisk together the flour, a pinch of salt, and 1/2 teaspoon of the baking powder (you will have extra). In a separate bowl, whisk together the sugar, half the maple syrup, half the cream, and 1 tablespoon of water. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl of dry ingredients. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients and stir to thoroughly combine (if the dough seems too dry, add 1 tablespoon of water). Gently fold in the chocolate chips.

2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

Form & chill the dough
Form & bake the scones
3 Form & bake the scones

Place an oven rack in the center of the oven; preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 6 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with the remaining cream. Bake, rotating the sheet pan halfway through, 21 to 23 minutes, or until the scones are lightly browned and cooked through. Remove from the oven and let stand at least 10 minutes before serving.

4 Finish & serve your dish

Just before serving, in a bowl, whisk together the mascarpone and remaining maple syrup. Serve the baked scones with the maple mascarpone. Enjoy!

Finish & serve your dish
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