Panettone Scones present fruit-studded cake that originated in Milan in the form of quintessential tea bread, offered with mascarpone and preserves.
- 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
- Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- Preheat oven to 375º.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush scones with egg wash. Sprinkle with pearl sugar.
- 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.