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Bring all the compote ingredients to the boil in a pan and simmer for 3-4 minutes until the fruit softens.
Lightly mix vanilla bean paste and mascarpone. Do not over mix as it may curdle.
Sift the flour, baking powder, sugar and salt into a bowl. In a separate bowl, mix the buttermilk, egg yolks and butter, then pour into the flour mixture and whisk until smooth. Fold in the ricotta until just combined.
Whisk the egg whites in a bowl until they form stiff peaks; gently fold in the batter.
Grease a pan with butter, drop 2 tbsp batter in to make a pancake. Keep the cooked pancakes warm, repeat until the batter is all used. Serve with the mascarpone and compote.
Bring all the compote ingredients to the boil in a pan and simmer for 3-4 minutes until the fruit softens.
Lightly mix vanilla bean paste and mascarpone. Do not over mix as it may curdle.
Sift the flour, baking powder, sugar and salt into a bowl. In a separate bowl, mix the buttermilk, egg yolks and butter, then pour into the flour mixture and whisk until smooth. Fold in the ricotta until just combined.
Whisk the egg whites in a bowl until they form stiff peaks; gently fold in the batter.
Grease a pan with butter, drop 2 tbsp batter in to make a pancake. Keep the cooked pancakes warm, repeat until the batter is all used. Serve with the mascarpone and compote.
15 minutes
Serves 18-22 scones
