Need we say more? Your weekend brunch or afternoon tea will never be the same.
Courtesy of Linda Collins, Waterloo, ON
Yields: about 20 small scones, ½ cup (125 mL) glaze and 2 cups (500 mL) cream
ingredients
Scones
Lemon Glaze
Devonshire Cream
directions
In large bowl, mix together all-purpose flour, whole wheat pastry flour, baking powder and salt. Add cubed butter. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Fold in cranberries, pecans and lemon zest. Set aside.
In small bowl, using fork, whisk together buttermilk, egg, maple syrup and honey. Add buttermilk mixture to flour mixture; using fork, gently mix together. (Dough will come together easily.) Cover and refrigerate for at least 30 minutes or overnight. (Dough can also be frozen.)
Place dough on floured work surface and sprinkle with flour. Pat dough into roundish shape, 1 inch (2.5 cm) thick. Using cookie cutter or small glass, cut out 2-inch (5 cm) rounds, rerolling scraps as necessary. Lightly press 1 berry into centre of each scone.
Arrange scones ½-inch (1 cm) apart on parchment paper–lined baking sheet, at. Bake in 375°F (190°C) oven until tops are light golden colour,18 to 20 minutes. Let cool.
Gradually, in several additions, whisk lemon juice into icing sugar.
Drizzle glaze onto cooled scones, keep centre berry uncovered. Glaze will drip down. Let set for a few minutes; transfer scones to serving plate.
Using electric mixer, beat whipping cream on high speed until soft peaks form.
Add ¼ cup (60 mL) of the mascarpone and the maple syrup to taste; beat until stiff peaks form. Add up to ¼ cup (60 mL) more mascarpone for more tartness and denseness.