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1
In a large bowl, whisk together the milk, yeast and honey.
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2
Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
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3
Whisk in the warm water, both flours, salt and baking powder until smooth.
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4
Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
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5
To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff.
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6
Chill until ready to serve.
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7
To prepare the crumpets, set a griddle over medium-low heat and oil it.
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8
To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other.
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9
To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet.
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10
Spoon in batter 1/4-inch high.
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11
Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes.
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12
Remove the rings and wipe clean.
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13
Turn crumpets over and cook until lightly browned, another 2 to 3 minutes.
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14
Re-oil the griddle and each ring before making another batch.
