In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and 1 teaspoon of sugar until well combined.

In another bowl, crack the egg and whisk it together with the milk until smooth and slightly frothy.

Pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined.

Hull and slice the fresh strawberries into bite-sized pieces.

In a medium saucepan, melt 2 ounces of unsalted butter over medium heat, add the remaining sugar and cinnamon, then fold in the sliced strawberries.

Preheat a non-stick skillet over medium-high heat and grease it lightly, then pour approximately 2 tablespoons of the batter for each scone.

Cook for 2-3 minutes until bubbles start to form, then flip and cook until golden brown.

Transfer the cooked scones to a serving platter and layer with a dollop of mascarpone and warm cinnamon strawberries on top.