GIANT ORANGE SCONE CAKE WITH WHIPPED MASCARPONE CREAM

SERVES: 12

INGREDIENTS

3 cups self-raising flour, plus extra for dusting

75g chilled butter, chopped 2 tbsp caster sugar

1 tbsp finely grated orange rind

1 cup milk, plus extra for brushing

2/3 cup icing sugar mixture 3 tsp orange juice

2 tbsp finely chopped fresh orange

1 cup blueberry jam, to serve

WHIPPED MASCARPONE CREAM

3/4 cup pure cream

1 tsp icing sugar mixture 250g mascarpone METHOD

1. Preheat oven to 200C/180C fanforced. Line a large baking tray with baking paper.

2. Place flour in a large bowl. Using your fingertips, rub in butter. Stir in sugar and orange rind. Make a well in the centre. Add milk. Stir with a butter knife until mixture is combined and forms a soft, sticky dough. Turn out on to a floured surface. Knead gently into a ball. Press dough out to form a 22cm circle. Transfer to prepared tray.

3. Using a large knife, score dough into 12 wedges. Brush top lightly with extra milk. Bake for 25 minutes or until golden and scone sounds hollow when tapped. Set aside for 20 minutes to cool.

4. Whisk icing sugar and orange juice in a bowl until smooth. Drizzle over scone. Sprinkle with chopped orange.

5. Make whipped mascarpone cream: Using an electric mixer, beat cream and icing sugar until firm peaks form. Fold in mascarpone. Cut scone into wedges. Serve with mascarpone cream and jam.