FOR ABOUT 20 PIECES
2 tablespoons of coffee powder, Arabica
2 tablespoons of sugar
85 g of butter
250 g of flour + 50 g for processing
10 g of baking powder
75 ml of whole milk + 10 ml for brushing
75 ml of plain yogurt
Fresh whipped cream, for serving
Heat the oven to 220 ° C. Prepare a baking sheet lined with a sheet of parchment paper.
Cut the cold butter into cubes and put it in a bowl with the flour and baking powder, then knead until you get a crumbly mixture. Add the sugar and knead again.
Separately, mix together the milk, yogurt and egg, then pour the liquid ingredients into the bowl with the flour and butter, mixing briefly using a spoon or fork.
Transfer the dough to a floured work surface and work it a little more with your hands, adding extra flour if necessary. Using a rolling pin, roll it out until it is 2.5 centimeters thick.
Use a round, notched cookie cutter to make the scones. Arrange them on the pan well spaced, then brush the surface with a little milk.
Place in the oven and cook for 15 minutes, until they are puffy and golden. Meanwhile, mix the mascarpone with the icing sugar and keep it aside, out of the refrigerator, so that it softens a bit.
Remove the pan from the oven and let the scones cool on a rack, then cut them in half and serve them with the mascarpone and chestnuts cream.