Lemon Mascarpone Scones
Lemon mascarpone scones - heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream.
Lucy Parissi | Supergolden Bakes
| 8oz | scant 2 cups self-raising flour + more for dusting
| 1.7oz | 2 1/2 tbsp caster sugar
lemon or mixed peel
very finely diced (optional)
zest of 1 unwaxed lemon
| 4-5 fl oz | 1 1/4 cup whole milk
| 1.7oz | 3 level tbsp mascarpone
a couple drops lemon oil
a little milk or cream to glaze
or a little beaten egg
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.