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Chocolate Scones with Rum and Raisin Mascarpone
What could be more divine that sitting down with a piping hot cup of coffee and indulging in a sumptuous chocolate scone with rum and raisin mascarpone?
Take a break from your busy day and try making our fantastic scones yourself! Here is our recipe (via ODT "Ask the Chef".
75g cocoa powder
30g baking powder
10g baking soda
1 pinch salt
500g chopped chocolate coverture
340g butter, cubed and softened
Rum and raisin mascarpone
4 egg yolks
40g butter, cubed
Mix all dry ingredients together and make a well in the centre.
Add in butter and buttermilk and mix together gently until combined. Use your hands but don't over-mix. Rest for one hour in the fridge.
Weigh out into 120g scones.
Bake at 180degC for 15 to 20 minutes until a knife inserted in the centre comes out clean.
Rum and raisin mascarpone. Combine the rum, yolks, sugar and salt in a bowl and whisk together over a pot of boiling water until light and fluffy. This is a sabayon.
Mix the butter, raisins and mascarpone and fold through the sabayon.
At home I would flag the sabayon and use rum, icing sugar instead of sugar, raisins and mascarpone. This won't be as light and will be a little softer but is much easier and still has all of those great flavours.