Step 1

Line a baking sheet with parchment paper and set it aside.

Step 2

In a large bowl, whisk together the flour, almond meal, salt, sugar, and baking powder. Using a pastry cutter, mix the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.

Step 3

In a separate medium bowl, whisk together the egg, heavy cream, lemon zest, lemon juice, and vanilla extract.

Step 4

Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix until a dough starts to form.

Step 5

Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle, about 1-inch high. Use more flour if the dough is sticky to work with.

Step 6

Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the freezer.

Step 7

Meanwhile, heat the oven to 400 degrees F.

Step 8

Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.

Step 9

Bake scones until golden brown, about 25-30 minutes.

Step 10

Remove from oven and let cool.

Step 11

Whisk together the mascarpone cream cheese with honey. Top early scone with the mascarpone cream and enjoy scones immediately, while warm.

Step 12

Store leftover scones in an air-tight container at room temperature for 2-3 days.