- 200g/7¼oz self-raising flour, sifted with 1 tsp salt, plus extra for dusting
- 50g/1¾oz parmesan, grated
- 50g/1¾oz caster sugar
- 2 tsp baking powder
- 50g/1¾oz butter
- 125ml/4½fl oz tepid milk, plus extra for glazing
- 110g/4oz dried cranberries (reserve 24 cranberries for garnish)
- 250g/8¾oz tub mascarpone
- 24 small fresh basil leaves
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- 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).
- Transfer to the oven and bake for 15 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool
- 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.