Lemon-Blueberry Scones & Mascarpone Cream


What is the difference between a scone and a biscuit? If you are (from the states)  visiting England and ask for a biscuit, you will get a cookie. If you order a muffin, you’ll be served the kind with nooks and crannies to capture lavish amounts of butter and jam and it requires a cup of tea.  If you really would like a biscuit I suggest you ask for a scone.

There are those who say scones contain eggs, biscuits do not (My scone recipe has no eggs). There are others who say biscuits are never made with sugar (they’ve obviously not eaten my brown-sugar biscuits). Scones generally are made with more butter and can be sweet or savory. Biscuits can be sweet or savory. So, what is the difference between a scone and a biscuit … I don’t know!



  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest, finely grated
  • 6 tablespoons cold unsalted butter
  • 3/4 cup heavy cream
  • 1 cup blueberries
  • Sparkling sugar (for topping)

Mascarpone Cream:

In a large bowl, (or food processor) combine the flour, sugar, baking powder, salt and lemon zest.
Cut the butter into small (1/2-inch pieces). If you’re using the processor, pulse until mixture forms large course crumbs (the size of peas). By hand: cut in the butter with a pastry blender or two knives to form the large crumbs.
Add the cream, stir until dry ingredients are moist.
Mix in the blueberries (if you’re using the food processor, transfer mixture to a bowl, then stir in the berries).

Using your hands, form the contents into a ball (it won’t seem like dough yet, but once you form a ball, it sticks together and becomes dough.
Turn the dough ball onto a work surface, divide into 3 smaller balls of equal portions.



Cut each ball into 4 pieces. Sprinkle with sparkling sugar.
Place on a parchment-lined baking sheet, bake in a 425* oven for 13-14 minutes (until golden brown).



Lemon-Mascarpone Cream:

In a small bowl, mix the lemon curd and mascarpone until smooth. Refrigerate until ready to use.

Serve the scones warm or at room temperature with Lemon Mascarpone Cream.

Polpette con Limone
Lemon Spaghetti