Homemade Trifecta – Blueberry Peach Jam, Buttermilk Currant Scones and Mascarpone

The summertime trifecta – Homemade Buttermilk Currant Scones topped with Homemade Blueberry Peach Jam and Homemade Mascarpone. Like I said, a trio. And since I did all the work, I couldn’t resist saying so, three times.

Summer is preserving time, and what better way to capture summer in a jar than to cook perfectly ripe peaches, the Queen of Fruit, with sugar and blueberries for a delicate preserved delight. And who does not like scones? I have used this recipe with a change here or there for well over thirty years. We always enjoy their light texture coupled with the tang of buttermilk and the sweet little bites of currants.

And the Homemade Mascarpone? Well, I couldn’t resist gilding the lily. “Are you serious, Adri?” I can hear it already. You know who you are. Home cheese making is fun, challenging for sure, but super rewarding. A perfect place to start is with the tangy dairy products like creme fraiche, sour cream and buttermilk cheese. It’s a natural progression to mascarpone, then ricotta and right up to mozzarella. There are a few rules to learn, like always using a non-reactive vessel, such as enamel, glass or stainless steel, some basic supplies to purchase, but once done, the doors to an entirely new hobby will spring open.

Homemade Blueberry Peach Jam

I love this jam. Its brief cooking time leaves most of the fruit intact; the blueberries look like little jewels. If you want to see the peach slices, do not slice them too thinly, about 8 slices per half peach makes a nice peachy base.

makes about 3 cups

2 pounds peaches
3 cups granulated sugar
1 pound blueberries

Rinse and pick through blueberries, discarding any bruised or spoiled berries and stems. Wash and cut peaches in half, remove pits, and slice thinly. There is no need to skin the peaches. Place peaches and sugar in heavy non-reactive (stainless steel or enamel) pan. Over medium heat, bring peaches to a boil and cook, stirring frequently to prevent scorching, about 15 minutes, until mixture thickens somewhat.

Reduce heat to medium-low, and add blueberries. Cover and cook at a very slow simmer for 5 minutes. Remove lid, increase heat and cook at a lively boil until jam reaches 210ºF/99ºC.

Ladle jam into hot sterile jars to within 1/8 inch of rim. Dip a clean lint-free towel in boiling water and wipe edge of jar clean. Affix clean band and lid. Repeat with remaining jars. Submerge jars in boiling water bath, making certain jars are under at least 1 inch of water. Process in rapidly boiling water 10 minutes. Remove jars from water bath, and allow to cool undisturbed. Check seals; if not intact, store jam in refrigerator up to two weeks.

adapted from Gourmet Preserves Chez Madelaine by Madelaine Bullwinkel

Homemade Buttermilk Currant Scones

Scones are one of my favorite Teatime treats, Bart’s too. Although he needs no such excuse as Teatime. Whenever I make scones I am reminded of cartoons in which one of the characters is totally confounded because something keeps disappearing. You got it. I’m the confused one, and Bart is the thief. Seriously, the stack of scones just gets smaller and smaller. But that is alright. It’s good that he likes what I make.

makes about 16 2 1/2 inch scones

3 cups sifted all-purpose flour
1/4 cup cane sugar
2 tablespoons baking powder
1/4 teaspoon kosher salt
8 tablespoons cold unsalted butter, cut in 16 pieces
1/3 cup currants
1 cup buttermilk
1/4 teaspoon vanilla
3 tablespoons heavy cream

Preheat oven to 375ºF/190ºC.

Place flour sugar, sugar, baking powder and salt in bowl of food processor fitted with steel blade. Pulse 3 times to combine ingredients. Drop butter in processor bowl, and pulse on and off until mixture resembles coarse crumbs.

Transfer the flour and butter mixture into large mixing bowl. Stir in currants.

Combine buttermilk and vanilla.  Combine wet and dry ingredients to form shaggy mass of dough.

Turn dough out onto floured board. Knead several times to form cohesive mass.

Roll dough to 3/4 inch thickness. Cut scones using a 2 1/2 inch cookie cutter. Reroll scraps once.

Place scones on non-stick or parchment lined baking sheet. Paint tops with cream. Bake 15 to 16 minutes until tops are barely colored and bottoms are lightly colored. Cool on racks.

Homemade Mascarpone

There are several ways to make mascarpone – you can use a direct-set creme fraiche starter, tartaric acid or lemon juice. The creme fraiche starter and tartaric acid are both reliable and yield consistently reproducible results. While the lemon yields great results, the mascarpone can vary a bit depending on the acidity level of the lemons. Comparing the results of direct-set creme fraiche starter and tartaric acid, I’d say that the direct-set starter yields a mascarpone with more tang than the tartaric acid, almost akin to sour cream. Both are equally creamy. Direct-set starters are super easy to use – just heat the dairy product, add the starter, mix well and set aside for 12 hours. To make mascarpone with either tartaric acid or lemon you must use a double boiler – gentle heat is the name of the game.

I have found everything I need at New England Cheesemaking Supply Company. Be sure to use butter muslin to drain the cheese. It looks like a finely woven cheesecloth, but if you try to use cheesecloth, the fine curds of the mascarpone will slide right through, and down your drain. Bummer. Stick with the good stuff. Ricki at New England Cheesemaking has it all. One last caveat – do not confuse tartaric acid with cream of tartar. They are not interchangeable. Tartaric acid is found in the seeds and pulp of the tamarind tree. Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide – as when making wine, and it will not make mascarpone! Get the right stuff. Call Ricki.

makes about 14 ounces

1 quart 1/2 & 1/2, NOT ultra-pasteurized
1/4 teaspoon tartaric acid

Pour 1/2 & 1/2 into the top of a double boiler, and heat, stirring occasionally, to 180ºF/82ºC using a candy or dairy thermometer to monitor the temperature of the 1/2 & 1/2.

Off the heat, sprinkle 1/4 teaspoon tartaric over 1/2 & 1/2, and stir 1 minute. You will see small curds form. If curds do not form, you may add a pinch more tartaric acid, but too much acid will result in a gritty texture that not even a whir in the food processor can remedy. (I have always achieved great results with 1/4 teaspoon tartaric acid.) Remove top from double boiler, and continue stirring 1 minute more.

Dampen butter muslin, wring well, and line a colander or strainer with a double layer. Place colander in the sink, and gently ladle curds into it. Drain 1 hour. Place colander over a bowl. Cover well with plastic and place in refrigerator. Drain an additional 4 hours or until desired consistency is achieved.

Transfer cheese to glass container and refrigerate. If you wish, you can pulse the mascarpone in the food processor before serving for a more smooth consistency. Store in refrigerator for up to one week.

Note: Some cooks save the whey that drains off for use in bread making. I never seem to think that far ahead.

adapted from Ricki Carroll

Vanilla Scented Mascarpone

For something really special, add sugar and vanilla to the mascarpone.

makes 1/2 cup

1/2 cup mascarpone
1/2 teaspoon sugar, or to taste
1/4 teaspoon vanilla or vanilla paste

Place all ingredients in mini-food processor fitted with steel blade, and pulse until combined. Transfer mascarpone to serving dish, and refrigerate until ready to use.

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I have no affiliation with any product, manufacturer, or site mentioned in this article.