Lemon squash scones with mascarpone

Basic scones get a zesty makeover with the addition of lemon squash, mascarpone and lemon curd.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Place flour, caster sugar and salt in a large bowl. Add cream and lemon squash. Stir to form a soft dough. Turn out onto a lightly floured workbench. Knead lightly until just combined. Press dough out to a thickness of about 2cm. Using a 6cm round cutter, cut rounds from dough, re-rolling and cutting trimmings. Place on baking tray. Brush tops with milk. Bake for 10 to 15 minutes or until lightly browned.

Step 3

Meanwhile, place mascarpone and icing sugar in a bowl. Stir until just combined. Serve scones warm with mascarpone and lemon curd.

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