• Rub the cold butter and flour together in a large bowl using your fingertips, (this is called the rubbing in method) until you have an even breadcrumb consistency. TIP. Using a food processor will speed up the process.
  225 g self-raising flour, 55 g butter
• Add the sugar and coffee powder and mix until well combined.
  20 g caster sugar, 2 tablespoons Espresso powder
• Make a well in the centre and pour in three quarters of the buttermilk and milk mixture along with the Vanilla Extract. Using your hands or a cutlery knife, bring all the scone dough together. Add a little more milk mixture if needed. You should have a dough that is soft and spongy.
  75 ml milk, 75 ml buttermilk, ½ teaspoon vanilla extract
• Place the dough on a lightly floured surface and roll the dough circle out to an even thickness of no more than 2.5cm. Using a small plain sided, pastry cutter, cut out as many scones as possible. Place each cut scone on the prepared baking sheet. Carefully bring the dough back together before cutting out more scones.
• Bake on the middle shelf for 10 – 12 minutes, or until they are well risen and cooked through. TIP: Baking times will differ, depending on the size and thickness of your scones. Transfer the scones to a wire rack and allow them to cool completely.

MAKE MAPLE SYRUP ICING

• Mix together the icing sugar and maple syrup until you have a thick piping consistency. Place into a small piping bag and drizzle the syrup Icing over the tops of the scones.
  30 g Icing sugar, 1 teaspoons Maple Syrup
• Serve the cut scones with more Maple Syrup mixed with a dollop of Mascarpone or drizzle the syrup over the cream.
  Mascarpone, Maple Syrup