Sweet
Lemon Mascarpone Scones
Lemon mascarpone scones – heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream
- Serves 10 -15
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
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 #Nusde and make my day!
SaveSave
Recipe
Lemon Mascarpone Scones
Lemon mascarpone scones – heavenly soft and fragrant scones, perfect for afternoon tea! Serve with homemade jam and clotted cream.
- Serves 10 -15
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
- scant 2 cups (225g) self-rising flour + more for dusting ((= self-raising flour))
- ¼ cup (50g) superfine sugar ((= caster sugar))
- 2 tbsp lemon or mixed peel (very finely diced (optional))
- ¼ tsp salt
- zest of 1 unwaxed lemon
- ––
- 1 ¼ cups (125–150ml) whole milk
- 3 level tbsp (50g) 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
Method
- 1
Preheat the over to 400°F (200°C) and line a baking sheet with baking paper.
- 2
Sift the flour into a large bowl and stir in the sugar, lemon peel if using, lemon zest and salt.
- 3
Mix the milk, mascarpone, lemon juice, lemon oil in a measuring jug.
- 4
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.
- 5
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.
- 6
Dip a 2.3-inch (6cm) 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.
- 7
Gather the dough scraps, pat into shape and repeat until you have used all of the dough.
- 8
Brush the top of the scones with a little cream, milk or beaten egg, and sprinkle with the granulated sugar.
- 9
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.
- 10
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.
