So that week when I made Lemon Blueberry Ricotta Scones–remember those? (Which some people claim to have liked?) Yeah, well, I overbought on lemons, and ended up with about 8 leftovers. (I bought a bag, all right?) So with that many lemons to use before they went bad, I had to come up with another lemon recipe. I also happened to have some mascarpone that needed to be used, thus this recipe.
These scones were a mixture of fail and success for me. While their flavor is excellent, they spread out far too much. I needed to reduce the liquid, but had I done so, I wasn’t able to get the raspberries mixed in. In order to remedy this dilemma, I reversed the order of ingredients in my instructions. Instead of adding the fresh, unfrozen raspberries after the liquid, as I did, I would freeze the raspberries, mix them into the dry ingredients, and then add just enough liquid to bring the dough together. Time spent chilling in the freezer is necessary for these scones, as they do have a desire to spread out significantly while baking.
These would be a great recipe to substitute blueberries or cranberries in. You could also substitute orange zest for the lemon zest and end up with a different version. All in all, a rich scone yet light scone thanks to the combination of cream, mascarpone, and citrus zest.Yield: 24 medium drop scones
Prep time: 15 minutes
Chilling time: at least 30 minutes
Baking time: 20-25 minutes
4 cups flour
1 tsp salt
1/2 cup granulated sugar
3 tbsp baking powder
10 tbsp unsalted butter, cold and chopped
8 oz (1 package) mascarpone
zest of 2 lemons
juice of 1 lemon
2 cups fresh raspberries (can freeze first to keep whole while mixing in)
1-1/2 to 1-3/4 cups heavy whipping cream
juice of 1 lemon
1-2 cups confectioner’s sugar
half & half to thin (if needed)
coarse sugar for sprinkling
1) Whisk together flour, salt, baking powder, and sugar.
2) Wash and dry your raspberries and lemons. Zest both lemons. Juice 1 lemon.
Baking Tip: If you are working with fresh raspberries, wash them by putting cool water in a bowl and floating the raspberries in the water. The debris will float to the top, the raspberries will sink, and you can skim off the debris with a large spoon, or poor the debris-laden water off the top of the raspberries before removing the raspberries from the rest of the water. Then line a plate with paper towels and put the wet raspberries on the paper towels, patting gently to dry.
3) Add the butter and lemon zest and work into the flour with a pastry blender until only a few pea-sized pieces remain.
4) Add the mascarpone and blend in with a pastry blender until uniform. (You will have some larger pieces, and that’s okay.)
5) Add the lemon juice to 1-1/2 cups of heavy whipping cream and stir lightly to mix.
6) Add the raspberries to the dry mix and mix gently to combine. *This is where my pictures are out of order, as I added liquid first, then raspberries. Silly me.*
7) Add the whipping cream/lemon juice to the raspberry and flour mixture and stir with a wooden spoon to mix. The dough should be slightly sticky. Add more whipping cream if needed, but take care not to make it too sticky (as I did). *Again, my pictures are out of order because I added raspberries first. I also didn’t freeze my raspberries, so they got a bit mashed up.*
8) Using a greased 1/4-cup scoop, dollop scones onto a parchment-lined baking sheet about two inches apart. Sprinkle with coarse sugar if desired, or leave unadorned for glaze later. (Or do both!)
9) Chill in the freezer for at least 30 minutes. Toward the end of this time, preheat the oven to 425ºF.
10) After 30 minutes (or more) of chilling, bake at 425ºF for 20-25 minutes, or until golden on top.
11) Best enjoyed warm, but they also taste delightful once cool.
I have mixed feelings about these–they were far too soft, so they spread out despite freezing. Part of it is because I added the raspberries after the cream (which I reversed in the instructions). So my result was a great tasting scone that came out like pancakes… How disappointing.