Lemon mascarpone scones – heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream.
Try also… my Orange Poppyseed Scones
I remember one of the first times I ever made scones. It was only a few days after my daughter was born and somehow I got it into my head to bake scones to serve our friends who were visiting to see the new baby for the first time.
But a combination of lack of sleep and baby brain meant the scones were a total flop. I left out one of the main ingredients – I forget which – and the poor scones had to be thrown away.
Baby brain aside, scones are actually really easy to make but, somehow, equally easy to get wrong. Lopsidedness is a main concern that may be aesthetically displeasing but doesn’t affect the taste.
It’s much worse to have the picture-perfect scone that is actually rock hard. The way to avoid that, is to handle to dough as little as possible.
By using a really light touch you are guaranteed scones that are heavenly soft, delicious and guaranteed to disappear almost instantly.
I used mascarpone instead of butter in this recipe and it worked an absolute treat – these were the best scones I have ever made. I kept the flavouring very simple – lemon zest, a drop of lemon oil and a small amount of very finely diced candied lemon peel.
I served them with my freshly made jam and it truly was the perfect treat for afternoon tea (without any of the formality or ceremony).
These scones are egg-free by the way… since my neighbour’s son has a severe allergy, I am always looking for bakes that he can eat – especially seeing as he is so totally adorable when given treats.
Lemon Mascarpone Scones
- 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
- 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.
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