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Lemon squash scones with mascarpone
Lemon squash scones with mascarpone
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate traditional scones with lemon squash, mascarpone, and lemon curd for a zesty twist.
Ingredients:
  • 450.00 gm self-raising flour
  • 70.95 gm caster sugar
  • Pinch of salt
  • 200ml double thick cream
  • 187.50 ml lemon squash
  • 41.20 gm milk
  • 250g mascarpone
  • 12.00 gm icing sugar mixture
  • Lemon curd, to serve
Instructions:
  • Preheat your oven to 220C (200C fan-forced).
  • In a large bowl, combine flour, caster sugar, and salt. Add cream and lemon squash, then mix until a soft dough forms. Transfer the dough onto a lightly floured workbench. Gently knead until just combined. Flatten the dough to about 2cm thickness. Use a 6cm round cutter to cut out rounds, re-roll and cut any trimmings. Arrange on a baking tray, brush the tops with milk, and bake for 10 to 15 minutes until lightly browned.
  • In a bowl, combine mascarpone and icing sugar until blended. Serve warm scones with mascarpone and lemon curd.

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