To make the scones place the flour, baking powder, salt, rosemary and butter into a bowl and rub together with your fingers to form a crumb. Stir in only 100g of the grated Parmesan and the finely chopped sun-dried tomatoes. Stir 1 of the eggs into the milk and add in enough to the scone mixture to bind together using a spoon. DO NOT OVERMIX. Gently roll out and cut into rounds using a cutter. Place onto a baking tray lined with baking paper and overlap to form a wreath shape. Brush the top with the remaining beaten egg. Sprinkle over the reserved 20g grated Parmesan and bake in the oven at 200`c for 20-25 minutes. Meanwhile, make the whipped cheese by placing the ricotta, feta, olive oil and honey into a processor and blitz together for 10-15 seconds until smooth. Stir in the basil and serve on the side in a bowl with the pull about scones.