Instructions: Place the plums and blackberries in a saucepan witb 75g sugar and 2 tbsp water.

Bring slowly to the boil cover and cook for 3 to 5 minutes until the plums just begin to soften.

Tip into a large round ovenproof dish and cool.

Beat the mascarpone until smooth.

Using 2 dessertspoons dollop 6 blobs of mascarpons on top of the cooled fruit.

Resist the urge to spread them together.

Sift the flour and baking powder into a mixing bowl add the lemon zest and 50g sugar.

Add the lemon juice melted butter and milk and combine gently together.

Using 2 spoons again dollop 6 spoons of scone mixture over the masearpone (dont worry if it doesnt cover).

Bake in a preheated oven (220C/425F/Gas Mark 7) for 20 to 25 minutes until the scones are golden brown and the mascarpone is oozing out.

Leave to cool for 5 to 10 minutes then tuck in.

Serves 6

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