Ingredients

The following ingredients have 6 Servings
  • 3 Meyer lemons
  • 2 cups all-purpose flour
  • 1/2 cup + 1 tablespoon granulated sugar, (divided)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup mascarpone cheese, (cold )
  • 4 tablespoons unsalted butter ((half a stick), cold )
  • 1/2 cup milk ((I used lowfat))
  • clear sparkling sugar, (for garnish)

Instruction

  • Preheat the oven to 425 degrees F.
  • Zest 2 of the lemons and set the zest aside.
  • Cut the remaining peel and pith away from the lemons, and dice the flesh into ¼” pieces.
  • Place in a small bowl, sprinkle with 1 tablespoon of the sugar, stir to coat, and set aside.
  • In a large mixing bowl, place the flour, remaining sugar, baking powder, salt, and reserved lemon zest, and stir to combine.
  • Cut in the mascarpone and butter until the mixture resembles coarse meal.
  • Add the lemons and milk, and stir until just barely combined.
  • Gather the dough into a ball, place on a parchment-lined baking sheet, and press to a thickness of about 1 inch.
  • Cut the scones into 6 equal wedges, and space them approx. 1 inch apart.
  • Sprinkle with clear sparkling sugar.
  • Bake for 16-18 minutes, or until slightly golden on the tops and around the edges.