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Lemon Mascarpone Scones

July 3, 2016 by Lucy Parissi 3 Comments

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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 scones with cherry and raspberry jam for afternoon tea

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 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.

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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Comments

  1. Vickie H says

    September 04, 2017 at 5:31 pm

    Sigh would appreciate if you can give me measurements in cups & spoons please

    Reply
    • Lucy Parissi says

      September 05, 2017 at 10:05 am

      I have updated the recipe for you

      Reply
  2. Hannah Hossack-Lodge says

    July 04, 2016 at 11:22 am

    That's novel, I've never heard of using mascarpone in scones before but I can see why it would make them so soft and delicious; the lemon is a lovely addition as well 🙂 x

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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