Preheat the oven to 220℃/ 430℉ and line a baking sheet with baking parchment.
Put the flour, baking powder, bicarbonate of soda and salt into a mixing bowl and use a balloon whisk to mix them together.
Cut the cranberries into small pieces (aim to chop each one into 3 pieces).
Roughly chop the walnuts.
Chop the Stilton cheese until it is in small, crumbly pieces.
Add the cranberries, walnuts and cheese to the mixing bowl and stir with a large spoon until evenly distributed.
Pour the Mellow Yellow rapeseed oil into a jug, crack in the egg and add the milk. Whisk briefly and pour the mixture into the dry ingredients in the mixing bowl.
Use a blunt knife to mix everything together until a soft dough is formed.
Tip the dough out onto a lightly floured worktop and knead briefly.
Roll out to around 2cm thickness and use a round biscuit cutter with a diameter of approximately 5cm/ 2-inches to cut out as many scones as possible (around 7-8).
Gather up the offcuts, knead very briefly and re-roll to cut more scones. Repeat 1 more time if you have sufficient offcuts left.
Place the scones on the baking sheet, brush the top of each one with beaten egg andput them into the oven, turning the heat down to 200℃/ 400℉ as you close the oven door. Cook for approximately 12 minutes until golden.
Remove from the oven, rest for 2 minutes, then transfer the scones to a wire rack to cool completely.

Expert tips

• Be careful not to overmix the dough to prevent them turning out too tough.
• Try not to knead too firmly, and treat the dough gently when rolling out and cutting.
• Use a straight-sided cutter and press it down without twisting it. This helps the scones rise well instead of spreading out.
• If you struggle to get neat scones try turning them upside down on the baking sheet before brushing them with egg.
• These mini scones are best eaten on the day they are baked but they can be frozen for up to 1 month. Let them defrost at room temperature (unwrapped so they don’t get soggy).
• Reheat them for 2 minutes in a low oven (150℃/ 300℉).