Lemon Scones with Mascarpone Cream and Honey Drizzle
Spring is in the air and these lemon scones are here to help you enjoy it in style!! I served these scones at a recent shower and the combination of flavors was just too good to keep to myself. So here I am sharing with you 🙂
Scones are one of the most underrated baked goods. Why do people not make more scones? They are so easy to whip up and just a delightful buttery-filled treat that I think we all need in our repertoire. I have a few good scone recipes here on this site but I think these lemon scones are a new favorite, especially for Spring or summer. I love these pumpkin scones or sweet potatoes scones in the fall (spiced and buttery!!), and these chocolate strawberry scones when you want some chocolate goodness or these orange pomegranate scones for a unique variety.
My key advice for making scones is to make sure you use very good butter. High-quality European butter is my go-to and it always allows for a great flaky scone. The scones are infused with fresh lemon zest and lemon juice. And the scone dough is worked as little as possible. Baked with sparkling sugar for a great finish.
At the shower, this scone was served plain to start. But then we had whipped mascarpone and honey on the side for another dish. By accident, I combined the two and it was just mind-blowing. It was like the lemon scones with the tart/sweet combo were made to be combined with tangy creamy mascarpone and a touch of honey. Oh so so delicious. Please give this recipe a try!
These scones are perfect for Easter brunch, Mother’s Day, showers, weekend brunch, or breakfast. I know you will love them as much as I did.
Let’s quickly walk through how to make these scones with some step-by-step pictures. Feel free to scroll to the end if you’d prefer just the recipe.
Gather your ingredients. This doesn’t include that many ingredients.
Whisk together all the dry ingredients.
Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one you can use your fingers. Just work fast to make sure the butter stays cold as much as possible.
Whisk together your wet ingredients.
Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix until a dough starts to form.
Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle, about 1-inch high. Use more flour if the dough is sticky to work with.
Cut into triangles with a sharp knife. You can also do circles with a biscuit cutter.
When ready to bake, brush the scones with milk and sprinkle with some sparkling sugar or turbinado sugar.
Bake until golden!
I like serving it warm with the whipped mascarpone and honey.
See how easy? I hope you give these lemon scones a try soon.
- 2 cups all-purpose flour
- ¼ cup almond meal/flour
- ¼ teaspoon kosher salt
- ¼ cup granulated sugar (you can reduce to 3 tablespoons if you prefer)
- 2½ teaspoons baking powder
- ½ cup unsalted butter, cold and cut into cubes (use high-quality butter!)
- 1 large egg
- ¾ cup heavy cream, cold
- zest of one lemon (~2 teaspoons)
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk for brushing
- Generous amount of turbinado sugar
- 4 ounces mascarpone cheese, room temperature
- 1 tablespoon honey
- Line a baking sheet with parchment paper and set it aside.
- In a large bowl, whisk together the flour, almond meal, salt, sugar, and baking powder. Using a pastry cutter, mix the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.
- In a separate medium bowl, whisk together the egg, heavy cream, lemon zest, lemon juice, and vanilla extract.
- Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix until a dough starts to form.
- Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle, about 1-inch high. Use more flour if the dough is sticky to work with.
- Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the freezer.
- Meanwhile, heat the oven to 400 degrees F.
- Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
- Bake scones until golden brown, about 25-30 minutes.
- Remove from oven and let cool.
- Whisk together the mascarpone cream cheese with honey. Top early scone with the mascarpone cream and enjoy scones immediately, while warm.
- Store leftover scones in an air-tight container at room temperature for 2-3 days.
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