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Lemon cheesecake scones

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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

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10 min


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.

  1. Beat together the mascarpone, icing sugar and the lemon zest and juice until thick and creamy.
  2. Cut the scones in half and spread each piece with the lemon curd.
  3. Top the scones with a dollop of the citrus mascarpone and garnish with extra lemon zest.