- 1 cup self-rising flour
- 2 tbsp cubed butter, room temperature
- ½ cup parmesan cheese, finely grated
- ½ tsp mustard powder
- ½ tsp baking powder
- 1 egg
- 2 tbsp milk
- 1 tbsp finely chopped sage
- 1 egg yolk
- 1¾ cups stilton or blue cheese, grated
- 1 jar of cranberry sauce
- parsley leaves for garnish
- Preheat the oven to 400F
- Put the flour, baking powder and butter into a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the cheese, mustard, sage and season with salt and pepper.
- Add the milk to the beaten egg in bowl. Pour into the breadcrumb mix and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a floured work surface to about ½ inch thick. Cut out rounds using a 1-inch round cutter. You will make about 35 mini scones.
- Place on a baking sheet lined with non-stick paper. Brush the tops with the beaten egg yolk. Bake for about 8 minutes until pale golden and risen. Cool on a wire rack.
- Slice each scone in half widthways, and place on the baking sheet. Top each half with the soft grated cheese. Return to the oven for about 2-3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a tiny parsley leaf. Best served warm.
Tips/TechniquesScones can be made a day ahead, assemble up to 4 hours ahead and pop in oven for the cheese to melt, just before serving.
Scones freeze well.
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