Mini parmesan, mascarpone and cranberry scones

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For the parmesan scones

To serve


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the parmesan scones, place all of the scone ingredients, apart from the milk and cranberries, into a bowl. Work the ingredients together with your fingertips until the mixture resembles breadcrumbs.

  3. Add the dried cranberries and the milk, a bit at a time (you may not need all of the milk). Using floured hands, knead the mixture into dough and place on a floured work surface. Roll out to a thickness of about 1cm/½in. Using a cutter, cut into 5cm/2in rounds and place on a baking tray lined with greaseproof paper. Brush with a little milk (you can also use beaten egg).

  4. Transfer to the oven and bake for 15 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool

  5. To serve, spread a thin layer of mascarpone on the top of each scone and top with a small basil leaf. Using a piping bag with a star-shaped nozzle, pipe a swirl of mascarpone on top of the basil leaf. Decorate with a cranberry.

How-to videos

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How to knead bread dough

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Rubbing in

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Using piping bags