After a brief cooking hiatus, I made a batch of these extra rich scones from the previously-praised Baking Made Easy by Lorraine Pascale. Perfect for a weekend afternoon tea!
Preheat the oven to 210degC. Dust a large baking sheet with flour (I also put some baking parchment on the tray to prevent the underside of the scones from burning).
Put 340g self-raising flour, 1 tsp baking powder, a pinch of salt, 80g of cold, cubed butter and 2 tbsp of soft brown sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add 80g mascarpone and pulse again for 3 seconds.
Pour the mixture into a large bowl and make a hole in the centre, then pour in enough milk to make a soft dough and stir with a knife. Use both hands to bring the mixture together, and squeeze, making sure any dry bits get picked up. It may seem like a crumbled mess but keep squeezing and the dough will come together. Knead lightly for a few seconds just to make the dough smooth and then roll out quickly on a lightly floured surface to about 2cm thick.
Cut out rounds using a 6cm round cutter and place them on the prepared baking tray. It’s important not to twist the cutter whilst doing this or the scones won’t rise evenly when baked.
Brush the tops with beaten egg and bake in the oven for 10-12 minutes, or until the scones are nicely risen, firm and golden brown. Remove from the oven and leave to cool a little on the tray. Serve warm with butter, jam, whipped cream and a big pot of coffee!