Panettone Scones

Panettone Scones

Panettone Scones present fruit-studded cake that originated in Milan in the form of quintessential tea bread, offered with mascarpone and preserves.

Panettone Scones
Makes 8
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground anise seed
  • ¼ cup cold unsalted butter, cubed
  • ½ cup chopped pine nuts, toasted
  • ½ cup raisins
  • ¼ teaspoon vanilla extract
  • ¾ cup cold heavy whipping cream
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon pearl sugar
  • Mascarpone, for serving
  • Fruit preserves, for serving
  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, salt, and anise. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add pine nuts and raisins, stirring to combine. Add vanilla extract and cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
  3. Turn out dough onto a lightly floured surface, and gently knead until smooth, 4 to 5 times. On a very lightly floured surface, pat dough to a 7-inch smooth disk (approximately 1-inch thick). Using a bench scraper or a thin-bladed knife dipped in flour, cut disk into 8 wedges. Place on prepared pan approximately 1½ inches apart. Freeze until firm, about 15 minutes.
  4. Preheat oven to 375º.
  5. In a small bowl, whisk together egg and 1 tablespoon water. Brush scones with egg wash. Sprinkle with pearl sugar.
  6. Bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Let cool on pan for 5 minutes. Serve warm with mascarpone and fruit preserves, if desired.


For more recipes inspired by Elizabeth von Arnim’s book, see “A Teatime Ode to The Enchanted April” in the March/April 2022 issue, available on newsstands and at

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