top of page

Mascarpone Lemon-Pepper Scones

Prep Time:

Cook Time:




About the Recipe

One word... mmmmmmm(ascarpone)


5 ½ cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup cold butter, cubed

1 cup Crave Brothers Farmstead Classics Mascarpone Cheese

1 lemon, zested and juiced

1 tablespoon black peppercorns, crushed

1/3 to ½ cup cold milk

3 egg whites, well beaten

Coarse Sugar, as needed


Preheat oven to 375°F.

In medium bowl, stir together flour, sugar, baking powder and salt. Cut cubes of butter into flour mixture with pastry blender, two knives or a fork, until butter is the size of peas. Gently stir in mascarpone, lemon zest and juice and pepper until mixed. Add milk a few tablespoons at a time and stir only enough to make a soft dough. Turn dough out onto lightly floured surface and pat into a rectangle. Fold dough over in thirds, flouring lightly if needed to prevent sticking. Gently roll out to 8-x12-inch rectangle and cut into 16 triangles. Place triangles on cookie sheet and chill until ready to bake. Beat egg whites until very foamy. Brush over each triangle. Sprinkle each with sugar. Bake until set in center and lightly browned around the edges, about 20 minutes.

bottom of page