These scones hold a buttery yet light crumb, making them the perfect vessel for a generous slather of Alain Milliat jam, along with a dollop of vanilla bean mascarpone. Make a batch of these this weekend and and enjoy them with your favourite tea or coffee. 

Makes 12

For the scones:

3 cups Girolomoni organic ‘00’ flour
3 tsp baking powder
¼ tsp Sal de Añana spring salt
75g butter, chopped into cubes and at room temperature
1½ cups whole milk, plus extra for brushing

For the Mascarpone:

250g Zany Zeus mascarpone
1½ tsp Heilala vanilla extract or paste
1 Tbsp icing sugar
Alain Milliat raspberry, fig or apricot jam, to serve

Preheat oven to 220°C on the bake setting.

Lay down baking paper onto a baking tray and set aside.

Sift flour, baking powder and salt into a mixing bowl.

Using clean hands, gently rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre of the bowl, pour in the milk, then using a spatula or a knife, gently combine until a soft and slightly sticky dough is formed. Scrape the dough out onto a floured surface, and lightly sprinkle the top of the dough with more flour.

Gather the mixture together, and keeping handling to a minimum, press the dough out to an even 2cm thickness using your hands or a rolling pin. Cut into 12 even-sized pieces using a floured knife or pastry cutter.

Place each scone 2cm apart on your prepared baking tray and brush the tops with milk using a pastry brush.

Bake in the oven for 12-15 minutes or until golden brown. Place on a wire rack to cool, then wrap in a clean tea towel to keep them soft.

For the mascarpone, whisk all ingredients in a mixing bowl until well combined.

Serve the scones with mascarpone and Alain Milliat jam for a delightful afternoon tea.



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