Lemon scones with cherry and raspberry jam for afternoon tea
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5 from 1 vote

Lemon Mascarpone Scones

Lemon mascarpone scones - heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10 -15
Author: Lucy Parissi | Supergolden Bakes


  • 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.


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