5.0 from 12 votes
Lemon Mascarpone Scones
Lemon mascarpone scones - heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 -15
Course:
Dessert
Ingredients
- 225 g | 8oz | scant 2 cups self-raising flour + more for dusting
- 50 g | 1.7oz | 2 1/2 tbsp caster sugar
- 2 tbsp lemon or mixed peel very finely diced (optional)
- 1/4 tsp salt
- zest of 1 unwaxed lemon
- ––
- 125-150 ml | 4-5 fl oz | 1 1/4 cup whole milk
- 50 g | 1.7oz | 3 level tbsp mascarpone
- 1 tbsp lemon juice
- a couple drops lemon oil
- a little milk or cream to glaze or a little beaten egg
- 2 tbsp granulated sugar to sprinkle
Instructions
- Preheat the over to 200C (400F) and line a baking sheet with baking paper.
- Sift the flour into a large bowl and stir in the sugar, lemon peel if using, lemon zest and salt.
- Mix the milk, mascarpone, lemon juice, lemon oil in a measuring jug.
- Pour the wet ingredients into the dry, a little at a time, and stir together until you have a shaggy, sticky dough. You might not need to use all the liquids or you might need a touch more.
- Dust your worktop if a little flour and tip your dough onto it. Knead very gently until the dough holds together. Pat it into a rectangle about 4cm (1 1/2in) high.
- Dip a 6cm (2.3in) cutter into flour and then stamp out the scones using a straight downward motion (to help them rise evenly). Place them on the prepared baking sheet, spaced slightly apart.
- Gather the dough scraps, pat into shape and repeat until you have used all of the dough.
- Brush the top of the scones with a little cream, milk or beaten egg, and sprinkle with the granulated sugar.
- Bake for around 15 minutes or until they are risen and golden. Transfer to a cooling rack and cover with a slightly damp tea towel for 10 minutes.
- Split open and serve with clotted cream and jam.
Cup of Yum
Notes
- You can use plain (all purpose) flour instead of self-raising, adding 1 1/2 tsp baking powder.