Cut the vanilla pod lengthwise and scrape out the pulp. Mix vanilla pulp, 250 g flour, baking powder, sugar and 1 pinch of salt in a bowl. Add butter in flakes and 1⁄8 l milk. Knead with the dough hooks of the mixer to a smooth dough.
Wrap in cling film and chill for about 30 minutes. Then let it rest for about 30 minutes at room temperature.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Knead the dough again well with floured hands and roll out on a floured work surface to a thickness of approx. 1.5 cm.
Cut out circles (approx. 6 cm Ø) and place them on the baking tray. Knead the rest of the dough again, roll out and cut out. Cut out a total of 12 circles. Spread the circles with 2 tablespoons of milk. Bake in a hot oven for 12-14 minutes.
In the meantime, mix mascarpone and double cream. Take the scones out, let them cool down a little and serve lukewarm with the cream and orange kumquat jam.