Light and fluffy scones, enriched with creamy mascarpone cheese and spiked with bright Meyer lemon.
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.
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.
Sprinkle with clear sparkling sugar.