About a year ago, Jay read a Zen/anger-management book, because he was having some issues at work (that issue has since gone away, thankfully), and he knew if he didn’t get things in check, he’d have a meltdown or get fired. The book is geared more towards couples having issues, so one of the suggestions the author provides is to have tea and cake with your partner on Friday evenings. It caps off your week, it’s a nice way to start your weekend, and allow you to reconnect with each other. I thought it sounded like such a sweet idea, that could include your whole family, so we’ve been trying to do it whenever we remember. It’s not always Fridays–If we forget or we’re really busy (or I haven’t had time to make a dessert), sometimes we’ll do it Sunday evenings, as a way of ending the weekend. Jay and I have some decaf tea, the bambino has some hot cocoa, and we’ll have cookies or cupcakes or, like this evening, scones. Toffee Mascarpone Scones, actually.
I couldn’t get over how GOOD these were! Of course, I sampled the dough scraps after I cut them out, and they smelled SO good while in the oven. Sweet, warm, delicious.
I barely waited 5 minutes for them to cool off before I sampled one.
Thankfully I didn’t burn the roof of my mouth (although it wouldn’t be the first time!)!
4 Tbsp. unsalted butter, chilled and cut into pieces
1 C chocolate toffee bits
1 large egg, lightly beaten
1/2 C half & half
1/2 C mascarpone
1 Tbsp. half & half
2 tsp. sugar
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon. Using your fingers or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Stir in the toffee bits, and make a well in the center.
Combine the beaten egg and half & half, then pour into the well. Add in the mascarpone, then stir just until moistened.
Turn the dough out onto a floured surface (it will be VERY sticky), and knead 10-12 times. Roll or pat out until 1-2-inch thick. Cut into triangles, or using a 2-inch cookie or biscuit cutter, cut circles. Place on the prepared baking sheet about an inch apart.
Brush the tops with the Tbsp. of half & half, then sprinkle with the 2 tsp. sugar. Bake the scones 12-15 minutes, or until golden brown. Cool 5 minutes on the baking sheet, then serve warm.