Ingredients

• 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

Directions

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/Techniques

Scones 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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