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High Protein Scones with Mascarpone Cream

High Protein Scones with Mascarpone Cream
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes


  • 2 1/2 cups self raising flour
  • 1 tbsp caster sugar
  • 80g cold butter, cubed
  • 1 1/2 cups Rokeby Farms Natural Probiotic Yoghurt

To serve

  • 3/4 cup mascarpone
  • 1/4 cup Rokeby Farms Natural Probiotic Yoghurt
  • Jam of choice


  1. Preheat oven to 200°C, and line an oven tray with baking paper.
  2. In a large bowl combine flour and sugar and rub in the butter with your hands until the mixture resembles fine breadcrumbs.
  3. Add the Probiotic Yoghurt and mix with a flat knife until mixture has just come together.
  4. Turn onto a lightly floured board, gently bring together with your hands and flatten into a thick disk.
  5. With a floured cutter cut rounds from the scone dough and place onto the prepared oven tray. Keep the scones close together on the tray.
  6. Bake for 12-15 minutes or until lightly golden.
  7. To make the cream combine the mascarpone and Probiotic Yoghurt and mix well.
  8. Once scones are ready, serve immediately with jam and lashings of cream.