In a food-processor, blend ricotta, mascarpone, honey, lemon zest and salt until smooth, then set aside.

In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Cut the cold, unsalted butter into large cubes and add to the flour-mixture, then with a pastry-cutter or your hands, cut/squeeze the butter into the flours until they become shaggy and pea-sized bits. Some bits will be bigger or smaller, rounder or flatter than the others.

Add the whole milk, and stir the whole thing into a dough with a large fork. Do not over-work it. Once the dough starts to come together, gather loose bits and flours with your hands so they all stick together, then transfer to a lightly floured surface.

Dust with flour as needed as you go, and roll the dough out into 1/3" (1 cm) thick rectangle, then cut into 6 equal squares.

Place about 1 1/2 tbsp of the ricotta-filling in the centre. Dab the edges lightly with a bit of water, then fold the dough over into a triangle and gently pinch the edges together.

You can pinch away excess doughs and shape the triangle as neatly as you can, then set aside on a lightly floured pan. Repeat with the rest.

Freeze the scones in the freezer for at least 30 min to 1 hour before baking. You can also make the day before and keep them frozen until the next morning.

30 min before baking, preheat the oven on 445 F/230 C.

Brush the surface of the scones with egg-wash, then sprinkle generously with raw sugars.

Bake in the oven for about 15 min until golden browned and puffed.