Lemon Mascarpone Scones

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.

Have you made my scone recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Lemon Mascarpone Scones

Lucy Parissi | Supergolden Bakes

Lemon mascarpone scones – heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream.

5 from 2 votes

Print Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 -15

Ingredients

• 225 g | 8oz | scant 2 cups self-raising flour + more for dusting225 g | 8oz | scant 2 cups self-raising flour + more for dusting
• 50 g | 1.7oz | 2 1/2 tbsp caster sugar50 g | 1.7oz | 2 1/2 tbsp caster sugar
• 2 tbsp lemon or mixed peel very finely diced (optional)2 tbsp lemon or mixed peel very finely diced (optional)
• 1/4 tsp salt1/4 tsp salt
• zest of 1 unwaxed lemonzest of 1 unwaxed lemon
• ––––
• 125-150 ml | 4-5 fl oz | 1 1/4 cup whole milk125-150 ml | 4-5 fl oz | 1 1/4 cup whole milk
• 50 g | 1.7oz | 3 level tbsp mascarpone50 g | 1.7oz | 3 level tbsp mascarpone
• 1 tbsp lemon juice1 tbsp lemon juice
• a couple drops lemon oila couple drops lemon oil
• a little milk or cream to glaze or a little beaten egga little milk or cream to glaze or a little beaten egg
• 2 tbsp granulated sugar to sprinkle2 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.

Notes

You can use plain (all purpose) flour instead of self-raising, adding 1 1/2 tsp baking powder.

Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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