Breakfast scones

Ingredients:
270g plain flour, sifted
50g castor sugar
1/4 teaspoon salt
1 tablespoon baking powder, sifted
70g chilled butter, cut into pieces
1 large egg
5-6 tablespoons cold milk (do not use low-fat or non-fat)
3-4 tablespoons jam of your choice
50g mascarpone cheese
100g non-sweetened whipping cream Extra flour, for dusting 6cm cutter


Method:
1. In a bowl, using a wire whisk, combine mascarpone cheese and whipping cream till thick and looks like softly whipped cream. Use straight away or refrigerate until needed.

2. Preheat oven to 200ْC. Grease baking trays lightly with butter, set aside.

3. Combine plain flour, sugar, salt and baking powder in a large bowl.

4. Add butter and rub in with fingertips until mixture resembles coarse meal.

5. Beat egg and 5 tablespoons milk in a small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist. Add 1 more tablespoon milk if it’s dry.

6. Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.

7. Roll out dough to 2.5 cm thick. Using 6 cm-diameter cutter, cut out scones. Gather dough scraps; rolling out to 2.5cm thickness and cut out more scones. Transfer to prepared sheet.

8. Bake scones for about 12-15 minutes until they are golden on top. Test by inserting a bamboo skewer into the centre. It’s ready when skewer comes out clean. Serve warm with jam and whipped cheese and cream mixture.