Preheat the oven to 220˚C and flour a baking sheet well.

Take the 450g flour and using your hands or a spatula, flake in the butter and mix until the texture of porridge oats. Stir in the sugar, baking powder, sultanas and candied peel.

Tip the 50g extra flour onto a clean work surface.

Beat the eggs into the buttermilk and Aroma di Panettone. Pour most of the egg mixture into the bowl with the dried ingredients in and mix to a soft and sticky dough. It will be very sticky but fear not. I leave about 2-3 tbsp behind and only dribble in what I need - reserve this for egg washing with before baking.

Scrape the sticky dough onto the pile of extra flour and sprinkle some of it on top to coat it well. Fold the sticky dough over and over (lightly) until the extra flour is incorporated and you have built up some layers to help with the rise.

Pat the dough out to about 1.5 inches (3-4 cm) tall and cut out 12 scones with a well floured 7cm cutter.

Quickly transfer to the tray leaving only 2cm between the scones then brush the tops with the reserved egg wash and sprinkle over the pearl sugar.

Bake for 15-20 minutes until well risen and browned. Cool for 5 minutes before serving with the mascarpone (beat it lightly with the lemon extract and place in a shallow dish for serving - don't over beat, you just want to combine the two) and jam. Devour!