Mini Parmesan, Mascarpone and Cranberry Scones

Savory-sweet mini scones baked with parmesan and cranberries, topped with creamy mascarpone cheese and a garnish of fresh basil.

Baking Vegetarian Savory Appetiser Cheese

Estimated Nutrition

Calories

131.5

kcal / serving

3156 kcal total

Carbs

11.9g

per serving

285.4 g total

Fat

8.5g

per serving

204.2 g total

Protein

2.1g

per serving

51.5 g total

Cook Time

minutes

Serves

scones

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

Sifted with salt, plus extra for dusting

tsp

Dairy

Grated

125

Tepid, plus extra for glazing

250

Mascarpone

Standard tub

Fruits

110

Dried Cranberries

Reserve 24 for garnish

NutsSeeds

tsp

Salt

Sifted with flour

piece

Basil

Small fresh leaves

Method

Pipe a mascarpone swirl over the basil and decorate with a reserved cranberry.

Spread a layer of mascarpone on each scone and top with a basil leaf.

Cool the scones on a wire rack.

Brush the tops with milk and bake for 15 minutes until golden-brown.

Preheat the oven to 200°C.

Cut dough into 5cm rounds and place on a lined baking tray.

Roll the dough on a floured surface to 1cm thickness.

Mix in the dried cranberries and add milk gradually to form a dough.

Rub the flour, salt, parmesan, sugar, baking powder, and butter together in a bowl until crumbly.