Heat the oil in a medium sized pot. Add the onion and cook on a low heat until soft but not coloured. This takes about 7-8 minutes.
Add the garlic, sea salt and black pepper and continue to cook for another minute, stirring frequently. Add the tins of tomatoes, caster sugar and the stock to the pot. Bring to the boil and then reduce to a simmer for 10 minutes stirring occasionally.
Stir in the basil leaves and mascarpone. Bring back to the boil and then simmer for another minute, stirring frequently. Blend with a hand blender until you have a smooth soup. Taste for seasoning and serve.
For Italian Scones:
Preheat the oven to 170° fan.
To a large bowl add the two flours, baking powder and salt and stir to mix.
Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the light golden brown sugar, mozzarella, sundried tomatoes and basil leaves and stir well.
Make a well in the centre. Add the egg and the milk and mix. If the mix is too dry add a splash more of milk or if the mix is too wet add a sprinkling of flour.
Dust your worktop with some flour. Put your dough on top and bring together into a ball. Do not overwork or knead the dough. Roll to approx. 3cm thick.
Cut out scones with a round cutter (I use a 7cm cutter) and place on a baking tray lined with baking paper. Brush with the beaten egg.
Bake for approx. 20 minutes until cooked through and golden on top. Allow to cool on a wire rack before serving.