The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
For the citrus mascarpone
| 250 g g | mascarpone mascarpone | ||
| 2 tbsp tbsp | icing sugar icing sugar | ||
| 1 | lemons
lemon (zest and juice) |
To serve
| 6 | scones scone | ||
| 1 tsp tsp | lemon curd lemon curd |
Lemon cheesecake scones
This recipe was liked
This recipe was disliked
An error occurred, please try again
10 min
(23)
Method
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.
- 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.
