Strawberry and Almond Scones with Mascarpone

This recipe was inspired by the original Cheese Board: Collective Works breakfast scone. They also remind me of wonderful scones I tasted in Los Angeles at the Rose Garden Tea Room in the Huntington Gardens.They were crumbly and not too sweet .

Makes 4 to 6 Scones

Preparation time including baking: 45 minutes

Ingredients:

1-3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 tablespoon baking powder

1/2 pinch kosher salt

1 tablespoon sugar

1/4 cup cold unsalted butter, cut into 1-inch cubes

1/4 cup (or more) fresh or dried strawberries

1/4 cup mascarpone cream

1 yogurt

Topping

sugar

ground cinnamon

slivered almonds

Preheat the oven to 375F. Line a baking sheet with parchment paper or a baking mat.

Sift the flour, baking soda and baking powder together into a large bowl.

Add the salt and sugar to the bowl and stir with a fork until combined. Add the butter .Mix with hands. Make a well in the center and add the cream and yogurt. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Mix in the strawberries.

Gently shape the dough into a ball that you preslice .They should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.

For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture with slivered almonds on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.