Lemon squash scones with mascarpone

Name: Lemon squash scones with mascarpone
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: British, European
Ingredients: 3 cups self-raising flour; 1/3 cup caster sugar; Pinch of salt; 200ml double thick cream; 3/4 cup lemon squash; 2 tablespoons milk; 250g mascarpone; 1 tablespoon icing sugar mixture; Lemon curd, to serve

3 steps

Prep:20minCook:15min

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

Updated at: Thu, 17 Aug 2023 13:39:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5112.5 kcal (256%)

Total Fat203.9 g (291%)

Carbs465.8 g (179%)

Sugars188.5 g (209%)

Protein47.4 g (95%)

Sodium5004.3 mg (250%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 cupsself-raising flour

⅓ cupcaster sugar

salt

200mldouble thick cream

¾ cuplemon squash

2 tablespoonsmilk

250gmascarpone

1 tablespoonicing sugar mixture

Lemon curd

to serve

Instructions

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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