| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
|
500 g pack frozen apple and blackberry |
| 150 |
ml |
Water; ( 1/4 pint) |
| 50 |
g |
Caster sugar; (2oz) |
| 1 |
|
250 g carton mascarpone cheese |
| 250 |
g |
Self raising flour; (8oz) |
| 50 |
g |
Soft light brown sugar; (2oz) |
| 125 |
g |
Butter; (4oz) |
| 1 |
ts |
Ground cinnamon |
| 3 |
tb |
Buttermilk or milk; (3 to 4) |
INSTRUCTIONS
Place the apple and blackberry in a saucepan with the water and caster
sugar.
Bring gently to the boil and simmer for 5 minutes to just tenderise
the fruit. Remove from the heat and transfer to a deep round
ovenproof dish such as a souffle dish.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place large spoonfuls of mascarpone cheese on the apple and blackberry
mixture, keeping them separate where possible.
Place the flour in a mixing bowl, stir in the sugar then rub in the
butter. Add the cinnamon.
Stir the buttermilk or milk into the scone mixture to form a soft
dough. Divide the mixture into eight and using two spoons place the
rounds of mixture onto the apple and blackberry, mascarpone mixture.
Bake in the preheated oven for 25-30 minutes until the scones are well
risen and golden brown.
Converted by MC_Buster.
NOTES : Light scone rounds on a rich base of apple and blackberry with
mascarpone cheese for creaminess.
Converted by MM_Buster v2.0l.
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