Preparation
- Beat together the mascarpone, icing sugar and the lemon zest and juice until thick and creamy.
- Cut the scones in half and spread each piece with the lemon curd.
- Top the scones with a dollop of the citrus mascarpone and garnish with extra lemon zest.
These decadent filled scones are inspired by the flavours of lemon cheesecake, for a delicious twist on a traditional cream tea. Fill our Rowan Hill Bakery All Butter Scones, or try our easy scone recipe to make your own.