Strawberry Mascarpone Scones

Ingredients

237 milliliters	Flour
29.6 milliliters	Granulated Sugar
7.4 milliliters	Baking Powder
2.5 milliliters	Nutmeg
0.3 milliliters	Salt
118 milliliters	Mascarpone Cheese
4.9 milliliters	Strawberry Balsamic Vinegar
227 grams	Fresh Strawberries, Hulled And Finely Chopped
59.1 milliliters	Mascarpone Cheese, Softened (for the drizzle)
14.8 milliliters	Strawberry Balsamic Vinegar (for the drizzle)
14.8 milliliters	Powdered Sugar (for the drizzle)
2.5 milliliters	Vanilla Extract (for the drizzle)
34.5 milliliters	Water (for the drizzle)

Preheat the oven to 400ºF and line a baking sheet with a silicone mat or parchment paper.
Combine the flour, sugar, baking powder, nutmeg and salt in a large mixing bowl and whisk them together to aerate them. Gently stir in the mascarpone cheese, strawberry balsamic vinegar and fresh strawberries until it just comes together into a sticky dough.
Dust your clean hands with a little extra flour and bring it together into a ball, then flatten it out into an even disc about 6 inches in diameter on a well-floured surface. Sprinkle the top with flour as well.
Cut the disc of dough into 8 equal wedges by quartering it, then cutting each quarter in half. Transfer the wedges to the baking sheet and bake the scones for 15–20 minutes. They should be puffy and golden and just baked through.
While they bake, make the easy drizzle for topping. Simply stir the mascarpone, balsamic, powdered sugar, vanilla and water together thoroughly until it is a thin mixture perfect for drizzling.
When the scones are done, let them cool for a few minutes. While they cool, drizzle the mascarpone mixture generously on top. Serve them immediately with great tea or coffee and enjoy!