Recipe: Mini scones with raspberry jam and vanilla bean mascarpone

1 cup (150g) self-raising flour
1/2 tsp icing sugar mixture
Pinch of salt
20g butter, chopped
1/2 cup (125ml) buttermilk
250g ctn mascarpone
2 tsp icing sugar mixture, extra
1 tsp vanilla bean paste
Raspberry jam, to serve

1. Preheat oven to 220°C. Line an oven tray with baking paper. Place the flour, icing sugar and salt in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture. Make a well in the centre. Add the buttermilk and use a round-bladed knife to stir until a soft but sticky dough forms.
2. Turn onto a lightly floured work surface. Gently pat to form a 2cm-thick disc. Use a 3.5cm fluted pastry cutter to cut out 12 discs and place on lined tray. Bake for 6-8 minutes or until golden brown and puffed. Remove from oven.
3. Combine the mascarpone, extra sugar and vanilla in a small bowl. Serve scones warm with mascarpone and raspberry jam.

Recipe: Sarah Hobbs.    Photography: Ian Wallace.   Styling: David Morgan.