Mary Berry’s Dolcelatte and Sage Scone Canapés
These delightful canapés from Mary Berry include a home-baked cheese scone base topped with dolcelatte and cranberry. They're perfect for Christmas entertaining.
Introduction
Tiny bite-sized herb and cheese scones, these are topped with Dolcelatte. Don’t handle the dough too much or it will become tough. If you can’t find Dolcelatte, you could use Stilton instead.
Ingredients
| 125g (4½oz) | self-raising flour |
| ½ tsp | baking powder |
| 30g (1oz) | butter, softened and cubed |
| 55g (2oz) | Parmesan, finely grated |
| 1 tsp | mustard powder |
| 1 tbsp | finely chopped fresh sage |
| 1 | egg, beaten |
| 2 tbsp | milk, plus extra to glaze |
| 150g (5oz) | Dolcelatte cheese |
| 2 tsp | cranberry sauce |
| Small bunch of | flatleaf parsley, leaves picked, to garnish |
Method
Preheat the oven to 200°C/Fan 180°C/Gas 6 and line a baking sheet with non-stick baking paper.
Measure 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 Parmesan, mustard powder and sage, and season with salt and freshly ground black pepper.
Place the beaten egg in a bowl or jug and add the milk. Pour into the flour mixture and bring together with your hands, adding a dash more milk, if needed, to make a soft dough. Gently knead, then roll out on a floured work surface to about 1–2cm (½–¾in) thick. Cut out rounds using a 3cm (1¼in) cutter, re-rolling to cut more. You should get about 35 mini scones.
Place the scones on the prepared baking sheet and brush the tops with a little milk. Bake in the preheated oven for about 8 minutes, until pale golden and risen. Remove from the oven and leave to cool on a wire rack.
Slice each scone in half widthways and return to the baking sheet. Spread a little Dolcelatte on top of each half and return to the oven for about 2–3 minutes to melt slightly.
Top each half with a small blob of cranberry sauce and a tiny parsley leaf, and serve warm.
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