Forget bland meals—mascarpone is the secret weapon your kitchen has been missing! Creamy, rich, and incredibly versatile, this Italian cheese transforms simple dishes into indulgent forites. Whether you’re whipping up a quick weeknight pasta, a cozy brunch, or an elegant dinner party showstopper, these 18 sory mascarpone recipes promise irresistible flor in every bite. Ready to fall in love with cooking all over again? Let’s dive in!
Spinach and Mascarpone Stuffed Chicken Breast
Overflowing with creamy richness and vibrant greens, this Spinach and Mascarpone Stuffed Chicken Breast is a showstopper that balances elegance with weeknight ease. Tender chicken envelops a luscious filling, while a golden sear locks in juices for a dish that’s as impressive as it is comforting.
Plush and velvety, the mascarpone melts into the spinach, while the seared chicken offers a satisfying contrast. Serve over lemon-kissed orzo or alongside roasted cherry tomatoes for a burst of acidity.
Garlic Herb Mascarpone Mashed Potatoes
Luxuriously creamy with a whisper of garlic and fresh herbs, these mascarpone-enriched mashed potatoes elevate the humble side dish into a decadent centerpiece. Perfect for holiday gatherings or cozy weeknights, they strike a balance between rustic comfort and refined elegance.
Ingredients2 lbs Yukon Gold potatoes (peeled and quartered for even cooking)4 cloves garlic (minced, or 1 tsp garlic powder for a milder flor)1/2 cup mascarpone cheese (room temperature for smoother blending)1/4 cup unsalted butter (cubed, plus extra for garnish)1/3 cup whole milk (warmed to prevent lumps)2 tbsp fresh chives (finely chopped, or sub with parsley or thyme)1 tsp kosher salt (adjust to taste)1/4 tsp freshly ground black pepperInstructionsPlace potatoes in a large pot and cover with cold water by 1 inch; add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes, or until potatoes are fork-tender.Drain potatoes thoroughly in a colander, then return them to the warm pot. Let sit for 1 minute to evaporate excess moisture—this prevents watery mash.Add butter, mascarpone, and minced garlic to the potatoes. Use a potato masher or ricer to blend until smooth. Tip: For ultra-creamy texture, oid overmixing, which can make potatoes gluey.Gradually pour in warm milk while stirring gently with a wooden spoon. Season with salt and pepper.Fold in chives, reserving a pinch for garnish. Taste and adjust seasoning if needed.Melt-in-your-mouth velvety with a subtle tang from mascarpone, these potatoes pair beautifully with roasted meats or as a base for a sory mushroom ragout. For a festive touch, swirl with extra butter and sprinkle with flaky sea salt before serving.
Mascarpone and Mushroom Risotto
Oozing with creamy indulgence and earthy depth, this mascarpone and mushroom risotto is a luxurious twist on the Italian classic, perfect for impressing guests or treating yourself to a restaurant-worthy meal. The velvety mascarpone melds seamlessly with umami-rich mushrooms, while the slow-stirred Arborio rice achieves that signature al dente bite.
– 1 ½ cups Arborio rice (do not rinse to preserve starch) – 4 cups chicken or vegetable broth (keep warm on low heat) – 8 oz cremini mushrooms, thinly sliced (baby bellas work too) – 1 small yellow onion, finely diced – 2 cloves garlic, minced – ½ cup dry white wine (such as Pinot Grigio) – ½ cup mascarpone cheese, room temperature – 3 tbsp unsalted butter (divided) – 2 tbsp olive oil – ¼ cup grated Parmesan cheese – 1 tsp fresh thyme lees (or ½ tsp dried) – Salt and freshly ground black pepper (adjust to taste)
Instructions1. Heat 2 tbsp olive oil and 1 tbsp butter in a large Dutch oven or hey-bottomed pot over medium heat until butter melts. 2. Add diced onion and sauté for 3–4 minutes until translucent, stirring frequently to prevent browning. 3. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant. 4. Add sliced cremini mushrooms and cook for 5–6 minutes, stirring occasionally, until they release moisture and turn golden. 5. Pour in Arborio rice, stirring to coat with the fat, and toast for 2 minutes until edges turn slightly translucent. 6. Deglaze with white wine, scraping up any browned bits, and simmer until liquid is nearly evaporated (~2 minutes). 7. Ladle in 1 cup of warm broth, stirring constantly until absorbed. Repeat, adding broth ½ cup at a time, for 18–20 minutes total, until rice is al dente and sauce is creamy. 8. Remove from heat and stir in remaining 2 tbsp butter, mascarpone, and Parmesan until fully incorporated. Season with salt and pepper.
Melt-in-your-mouth creamy with a subtle nuttiness from the Parmesan, this risotto is best served immediately, garnished with extra thyme or a drizzle of truffle oil for decadence. The mascarpone adds a luscious silkiness that elevates each bite, while the mushrooms provide a satisfying earthy contrast.
Sun-Dried Tomato and Mascarpone Pasta
Few dishes strike the perfect harmony of rich creaminess and vibrant tang quite like this sun-dried tomato and mascarpone pasta. Elegant yet approachable, it’s a celebration of bold flors and silky textures, ideal for a weeknight indulgence or an effortless dinner party standout.
– 12 oz dried pasta (such as penne or fusilli) – 1 cup sun-dried tomatoes in oil, drained and thinly sliced (reserve 2 tbsp oil) – 1 cup mascarpone cheese, at room temperature – 3 garlic cloves, minced – 1/2 cup hey cream (or substitute with whole milk for a lighter sauce) – 1/4 cup grated Parmesan cheese, plus extra for serving – 1/4 tsp red pepper flakes (adjust for heat preference) – 1/4 cup fresh basil, thinly sliced – Salt (start with 1/2 tsp and adjust as needed)
Instructions1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente (about 10–12 minutes). Reserve 1/2 cup pasta water before draining. 2. While the pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium-low. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned. 3. Stir in the sun-dried tomatoes and cook for 2 minutes to soften slightly. 4. Reduce heat to low and add the mascarpone, stirring gently until melted and smooth. 5. Pour in the hey cream and Parmesan, stirring constantly until the sauce is velvety (about 2 minutes). If the sauce is too thick, add reserved pasta water 1 tbsp at a time. 6. Toss the drained pasta into the skillet, coating evenly with the sauce. Season with salt as needed. 7. Remove from heat and fold in the basil. Unapologetically luxurious, this pasta boasts a sauce that clings to every noodle, with the sun-dried tomatoes offering bursts of umami against the mascarpone’s delicate sweetness. For a finishing touch, drizzle with a touch of high-quality olive oil or serve alongside a crisp green salad to cut through the richness.
Bacon and Mascarpone Stuffed Mushrooms
Out of all the bite-sized appetizers, few rival the indulgent allure of stuffed mushrooms—especially when filled with a luxurious blend of crispy bacon and velvety mascarpone. These elegant morsels strike the perfect balance between rich, sory depth and a delicate, buttery finish, making them ideal for both casual gatherings and upscale soirées.
Ingredients12 large cremini mushrooms (about 1.5 inches wide, stems removed and reserved)4 slices thick-cut bacon, finely chopped (use high-quality for best flor)1/2 cup mascarpone cheese, at room temperature1/4 cup grated Parmesan cheese (freshly grated preferred)1 tbsp olive oil (or any neutral oil)1 small shallot, minced (about 2 tbsp)1 clove garlic, minced1/4 tsp black pepper (freshly cracked for best aroma)1/8 tsp salt (adjust to taste)1 tbsp chopped fresh parsley (for garnish)What’s Cooking Today: 20 Tasty Frozen Meatball Appetizers Recipes QuickInstructionsPreheat the oven to 375°F and line a baking sheet with parchment paper.Heat olive oil in a skillet over medium heat. Add chopped bacon and cook until crisp, 5–6 minutes, stirring occasionally. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.In the same skillet, sauté shallot in the reserved bacon fat over medium heat until translucent, 2–3 minutes. Add garlic and cook until fragrant, 30 seconds.Finely chop the reserved mushroom stems and add to the skillet. Cook until softened and any released liquid evaporates, 4–5 minutes. Remove from heat.In a bowl, combine the cooked bacon, mushroom stem mixture, mascarpone, Parmesan, pepper, and salt. Mix until fully incorporated.Spoon the filling evenly into each mushroom cap, mounding slightly. Arrange on the prepared baking sheet.Bake for 18–20 minutes, or until the mushrooms are tender and the filling is golden at the edges.Garnish with fresh parsley and serve warm.Buttery and decadent, these stuffed mushrooms offer a satisfying contrast of crispy bacon against the melt-in-your-mouth mascarpone. For an extra flourish, drizzle with a touch of truffle oil or serve atop a swipe of herb-infused crème fraîche.
Roasted Red Pepper and Mascarpone Dip
Unbelievably creamy with a smoky-sweet depth, this roasted red pepper and mascarpone dip strikes the perfect balance between luxurious and approachable—ideal for elevating any gathering or quiet night in.
Kissed by smokiness and velvety richness, this dip clings beautifully to crusty bread or fresh crudités. For a showstopping twist, swirl in a spoonful of pesto or top with toasted pine nuts just before serving.
Mascarpone and Parmesan Polenta
Just when you think polenta couldn’t get any more luxurious, this creamy mascarpone and Parmesan version elevates the humble cornmeal staple into a decadent side dish—or even a satisfying main. Silky, rich, and deeply sory, it’s the kind of comfort food that feels effortlessly elegant, whether served beneath a braised short rib or simply topped with a drizzle of olive oil and fresh herbs.
Decadently smooth with a subtle tang from the mascarpone and a salty punch from Parmesan, this polenta is a masterclass in balance. Serve it piping hot as a bed for roasted mushrooms or let it cool slightly, then pan-fry slices for a crisp-edged twist.
Herbed Mascarpone and Smoked Salmon Crostini
Yield to the allure of these Herbed Mascarpone and Smoked Salmon Crostini, where creamy mascarpone infused with fresh herbs meets the delicate smokiness of salmon atop crisp, golden toast. Perfect for entertaining or a sophisticated snack, each bite delivers a harmonious balance of textures and flors.
Velvety mascarpone, bright with herbs and citrus, clings to the crisp crostini, while the smoky salmon adds a luxurious finish. Serve these crostini on a slate board for a striking presentation, or pair with a chilled glass of sparkling wine for an effortless yet refined appetizer.
Mascarpone and Caramelized Onion Tart
Unveiling a dish that effortlessly balances creamy indulgence with deep, sory sweetness, this mascarpone and caramelized onion tart is a showstopper for any occasion. The buttery crust cradles a luscious filling that marries the richness of mascarpone with the slow-cooked complexity of caramelized onions—a harmony of flors that lingers delightfully on the palate.
Creamy and decadent, this tart offers a luxurious contrast between the velvety mascarpone and the sweet, umami-rich onions. Serve it warm with a crisp arugula salad or at room temperature for an elegant appetizer.
Lemon Thyme Mascarpone Roasted Vegetables
This vibrant dish marries the bright acidity of lemon and the earthy warmth of thyme with creamy mascarpone, transforming humble roasted vegetables into an elegant, restaurant-worthy side. Perfect for summer gatherings, it balances richness and freshness in every bite.
What’s Cooking Today: 20 Tangy Vinegar Coleslaw Recipes ExtraordinaryIngredients1 lb mixed vegetables (e.g., zucchini, bell peppers, carrots), cut into 1-inch pieces3 tbsp olive oil (or any neutral oil)1 tbsp fresh thyme lees, plus extra for garnish1 lemon, zested and juiced (about 2 tbsp juice)1/2 cup mascarpone cheese, room temperature1/2 tsp kosher salt, plus more to finish1/4 tsp black pepper1 tsp honey (optional, for balance)InstructionsPreheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.In a large bowl, toss the vegetables with olive oil, thyme, lemon zest, salt, and pepper until evenly coated.Spread the vegetables in a single layer on the prepared baking sheet, ensuring space between pieces for even roasting.Roast for 25–30 minutes, flipping halfway, until edges are caramelized and tender when pierced with a fork.While the vegetables roast, whisk mascarpone with lemon juice (and honey, if using) in a small bowl until smooth.Transfer roasted vegetables to a serving platter and drizzle with the mascarpone mixture. Garnish with extra thyme.Unbelievably creamy yet light, the mascarpone melts slightly over the warm vegetables, creating a luscious contrast to their crisp-tender texture. Serve alongside grilled fish or spread leftovers on crusty bread for a next-day lunch twist.
Mascarpone and Prosciutto Stuffed Shells
Rich, creamy mascarpone and delicate prosciutto come together in these indulgent stuffed shells, a dish that effortlessly balances elegance with comforting familiarity. Perfect for a dinner party or a cozy night in, each bite delivers a harmonious blend of sory, salty, and subtly sweet flors.
Ingredients12 oz jumbo pasta shells (about 24 shells)1 tbsp olive oil (or any neutral oil)8 oz mascarpone cheese, room temperature4 oz prosciutto, thinly sliced and chopped1/2 cup grated Parmesan cheese, plus extra for garnish1/4 tsp black pepper, freshly ground1/4 tsp nutmeg, freshly grated (optional but recommended)2 cups marinara sauce, homemade or store-bought1/2 cup fresh basil lees, torn (for garnish)InstructionsPreheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.Bring a large pot of salted water to a boil. Add the pasta shells and cook for 9 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.In a medium bowl, combine the mascarpone, prosciutto, Parmesan, black pepper, and nutmeg. Mix until evenly incorporated.Using a small spoon, carefully fill each pasta shell with the mascarpone mixture, about 1 tbsp per shell. Arrange the stuffed shells in the prepared baking dish.Pour the marinara sauce evenly over the stuffed shells, ensuring they’re fully covered but not drowned.Bake for 20–25 minutes, or until the sauce is bubbly and the edges of the shells are lightly golden.Remove from the oven and let rest for 5 minutes. Garnish with torn basil and additional Parmesan before serving.Now, these stuffed shells emerge from the oven with a luscious, velvety filling and a hint of crispness from the prosciutto. Serve them alongside a crisp arugula salad or with a glass of chilled white wine for a meal that feels effortlessly sophisticated.
Cheesy Mascarpone and Spinach Quiche
Zesty yet comforting, this quiche marries the creamy luxury of mascarpone with the earthy freshness of spinach, all cradled in a buttery, flaky crust. Perfect for brunch or a light supper, it’s a dish that feels indulgent yet effortlessly elegant.
Ingredients1 9-inch pie crust, chilled (store-bought or homemade)1 tbsp unsalted butter (for sautéing)1 small yellow onion, finely diced (about ½ cup)2 cups fresh spinach, roughly chopped (packed)4 large eggs½ cup whole milk½ cup hey cream¾ cup mascarpone cheese, room temperature½ tsp kosher salt¼ tsp freshly ground black pepper¼ tsp ground nutmeg (optional, for warmth)½ cup shredded Gruyère cheese (or Swiss, for a milder flor)InstructionsPreheat oven to 375°F. Place the chilled pie crust in a 9-inch pie dish, crimping the edges decoratively. Prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until lightly golden. Tip: This prevents a soggy crust.In a skillet over medium heat, melt butter. Add diced onion and sauté until translucent, about 4 minutes. Stir in spinach and cook just until wilted, 1–2 minutes. Remove from heat and let cool slightly.In a bowl, whisk eggs, milk, and cream until smooth. Add mascarpone in small dollops, whisking gently to incorporate (a few small lumps are fine). Stir in salt, pepper, and nutmeg.Sprinkle half the Gruyère over the prebaked crust. Spread the spinach-onion mixture evenly on top, then pour the egg-mascarpone custard over it. Top with remaining Gruyère.Bake at 375°F for 30–35 minutes, until the center is set but slightly jiggly and the top is golden. Tip: Let rest 10 minutes before slicing for cleaner cuts.Rich and velvety, this quiche boasts a custard so tender it melts on the tongue, balanced by the crunch of the crust and the sory depth of Gruyère. Serve with a crisp arugula salad or roasted cherry tomatoes for a vibrant contrast.
Mascarpone and Basil Stuffed Tomatoes
Few dishes capture the essence of summer quite like these Mascarpone and Basil Stuffed Tomatoes—ripe, juicy tomatoes cradling a luxuriously creamy filling, elevated by the bright, herbaceous notes of fresh basil. Perfect as an elegant appetizer or a light yet indulgent side, this recipe transforms humble ingredients into a showstopping dish worthy of any gathering.
– 4 large beefsteak tomatoes (about 3 inches in diameter, firm but ripe) – 1 cup mascarpone cheese (room temperature for easier mixing) – 1/4 cup fresh basil lees, finely chopped (plus extra for garnish) – 1 clove garlic, minced (or 1/2 tsp garlic powder for a milder flor) – 1 tbsp extra-virgin olive oil (plus extra for drizzling) – 1/2 tsp kosher salt (adjust to taste) – 1/4 tsp freshly ground black pepper – 1 tsp lemon zest (optional, for brightness)
Instructions1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. Slice the top 1/4 inch off each tomato horizontally, reserving the tops. Use a small knife or spoon to carefully scoop out the seeds and pulp, leing a 1/2-inch-thick shell. Discard the seeds or reserve for another use (like a sauce). 3. In a medium bowl, combine the mascarpone, chopped basil, minced garlic, olive oil, salt, pepper, and lemon zest (if using). Mix until smooth and evenly incorporated. 4. Spoon the mascarpone mixture into each tomato shell, filling just to the rim. Gently press the reserved tomato tops back onto the filled tomatoes. 5. Drizzle the stuffed tomatoes lightly with olive oil and place them on the prepared baking sheet. Bake for 15–18 minutes, until the tomatoes are slightly softened but still hold their shape and the filling is warmed through. 6. Remove from the oven and let cool for 5 minutes. Garnish with additional basil lees before serving.
Yielded by the oven’s warmth, the tomatoes soften just enough to melt into the velvety mascarpone, while the basil infuses every bite with its fresh, aromatic punch. For a stunning presentation, serve atop a bed of peppery arugula or alongside crusty bread to soak up the luscious filling.
Garlic Mascarpone and Herb Bread Spread
Silky, rich, and bursting with aromatic depth, this Garlic Mascarpone and Herb Bread Spread transforms humble slices into a gourmet experience. Perfect for entertaining or a quiet evening in, its luxurious texture and vibrant flors will lee you reaching for just one more bite.
Heenly creamy with a punch of garlic and fresh herbs, this spread clings luxuriously to each crisp slice. Try it alongside a charcuterie board or as a base for roasted vegetables—its versatility is as impressive as its flor.
Mascarpone and Asparagus Frittata
Just as summer’s golden light spills across the kitchen counter, this mascarpone and asparagus frittata emerges as the perfect harmony of creamy indulgence and fresh, verdant crunch. Elegant yet effortless, it’s a dish that transitions seamlessly from brunch centerpiece to weeknight sior.
– 8 large eggs (preferably room temperature for even cooking) – 1/2 cup mascarpone cheese (chilled for easier handling) – 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 1 1/2 cups) – 1/4 cup grated Parmesan cheese (freshly grated for best flor) – 2 tbsp unsalted butter (or olive oil for a lighter touch) – 1/2 tsp kosher salt (adjust to taste) – 1/4 tsp freshly ground black pepper – 1 tbsp chopped fresh chives (optional, for garnish)
Instructions1. Preheat the oven to 375°F (190°C) and position a rack in the center. 2. In a 10-inch oven-safe skillet, melt the butter over medium heat, swirling to coat the pan evenly. 3. Add the asparagus pieces and sauté for 3–4 minutes, just until bright green and slightly tender but still crisp. 4. Meanwhile, crack the eggs into a large bowl and whisk vigorously until fully blended and slightly frothy. 5. Gently fold in the mascarpone, Parmesan, salt, and pepper, leing small streaks for pockets of creamy richness. 6. Pour the egg mixture over the asparagus, tilting the pan to distribute evenly. Reduce heat to low. 7. Cook undisturbed for 4–5 minutes, until the edges begin to set but the center remains slightly jiggly. 8. Transfer the skillet to the preheated oven and bake for 12–14 minutes, until the top is golden and the center springs back lightly when touched. 9. Let rest for 3 minutes before slicing—this allows the layers to settle. Garnish with chives if desired. Yielded with a velvety custard-like interior and crisp-tender asparagus, this frittata shines when paired with a peppery arugula salad or toasted sourdough. The mascarpone’s lushness balances the asparagus’s earthy notes, making each bite a study in contrasts.
Spicy Mascarpone and Chorizo Dip
Bold flors and creamy indulgence come together in this Spicy Mascarpone and Chorizo Dip, a luxurious yet approachable crowd-pleaser perfect for summer gatherings. The rich mascarpone tempers the smoky heat of chorizo, while a hint of garlic and citrus brightens every bite. Serve it warm with crusty bread or crisp vegetables for a dish that’s as elegant as it is addictive.
– 8 oz fresh chorizo, casings removed (or substitute with plant-based chorizo for a vegetarian twist) – 1 cup mascarpone cheese, at room temperature (for smoother blending) – 1/4 cup hey cream (to adjust consistency) – 1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch) – 1 tbsp lime juice (freshly squeezed for best flor) – 1/4 tsp smoked paprika (adds depth; adjust to preference) – 1/4 tsp red pepper flakes (optional, for extra heat) – 2 tbsp chopped cilantro (plus extra for garnish) – Salt, to taste (start with 1/4 tsp)
Instructions1. Heat a medium skillet over medium-high heat. Add the chorizo, breaking it into small crumbles with a wooden spoon. Cook for 5–6 minutes until browned and fully cooked, stirring occasionally. Drain excess grease, leing about 1 tbsp in the skillet for flor. 2. Reduce heat to low. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. 3. In a separate bowl, whisk together the mascarpone, hey cream, lime juice, smoked paprika, and red pepper flakes until smooth. For a lighter texture, warm the mascarpone slightly before mixing. 4. Pour the mascarpone mixture into the skillet with the chorizo. Stir gently over low heat for 2–3 minutes until fully combined and warmed through. Avoid boiling to prevent curdling. 5. Fold in the chopped cilantro and season with salt, tasting as you go. For a looser dip, add another tablespoon of cream. 6. Transfer to a serving bowl and garnish with extra cilantro. Serve immediately.
The dip will be luxuriously creamy with pockets of smoky chorizo, while the lime cuts through the richness. For a stunning presentation, drizzle with chili oil or top with pickled jalapeños for added crunch.
Mascarpone and Pesto Stuffed Chicken Rolls
Juxtaposing creamy mascarpone and vibrant pesto, these elegant chicken rolls are a showstopper for any dinner table, offering a harmonious balance of rich, herbaceous flors wrapped in tender, golden-brown poultry.
Kissed with a golden crust and oozing with velvety mascarpone, these rolls are as visually stunning as they are delicious. Serve atop a bed of roasted vegetables or alongside a crisp arugula salad for a complete meal that feels effortlessly gourmet.
Sory Mascarpone and Herb Scones
Velvety and rich with a delicate herbaceous aroma, these Sory Mascarpone and Herb Scones strike the perfect balance between tender crumb and buttery flakiness. Ideal for brunch or an elegant afternoon tea, they’re effortlessly impressive yet simple enough for any home baker to master.
Ingredients2 cups all-purpose flour (spooned and leveled for accuracy)1 tbsp granulated sugar (balances the sory notes)1 tbsp baking powder (ensure it’s fresh for maximum rise)1/2 tsp kosher salt (or fine sea salt)1/2 cup unsalted butter, cold and cubed (freeze for 10 minutes for flakier layers)1/2 cup mascarpone cheese, chilled (full-fat for best texture)1/3 cup hey cream, plus extra for brushing (or whole milk in a pinch)1 large egg (room temperature for even mixing)2 tbsp fresh chives, finely chopped (or sub with thyme or rosemary)1 tbsp fresh parsley, finely chopped (adds a bright finish)InstructionsPreheat oven to 400°F (204°C) and line a baking sheet with parchment paper.In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.In a separate bowl, whisk mascarpone, hey cream, and egg until smooth. Fold in chopped herbs.Pour the wet ingredients into the dry mixture. Gently stir with a fork until just combined—oid overmixing to keep the scones tender.Turn the dough onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges with a sharp knife.Arrange scones on the prepared baking sheet, spacing them 2 inches apart. Brush tops lightly with hey cream for a golden finish.Bake for 18–20 minutes, rotating the tray halfway, until scones are puffed and golden brown at the edges.Cool on a wire rack for 5 minutes before serving.Notably tender with a subtle tang from the mascarpone, these scones pair beautifully with smoked salmon or a dollop of lemon-infused crème fraîche. For a playful twist, serve them warm alongside a sory whipped herb butter.
SummaryZesty, creamy, and utterly delicious—these 18 mascarpone recipes are a game-changer for any occasion! Whether you’re whipping up a cozy dinner or impressing guests, there’s something here for everyone. Don’t forget to try a recipe (or three!), lee a comment with your forite, and share the love on Pinterest. Happy cooking!