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Christmas Scones
These simple Christmas scones are full of fabulous festive flavours and are perfect with your favourite cuppa and a good Christmas movie on TV.
Ingredients
- 225 g self-raising flour
- 50 g butter chilled and cubed
- 2 tbsp caster sugar
- pinch salt
- 1 tbsp orange zest
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- pinch nutmeg
- 50 g dried fruit
- 1 tbsp brandy
- 25 g walnuts crushed
- 100 ml milk
Instructions
- Preheat oven to 200C and line a baking tray
- Sift flour, salt and sugar into a bowl and then rub in the butter till you get a crumb-like texture
- Add the other dry ingredients and stir through and also the fruit soaked in the brandy
- Add the milk and bring together into a dough and roughly roll out to about 3cm deep
- Use a cutter to make 8 scones and brush with milk before baking on a lined tray for about 15 minutes till risen and golden then cool on a wire rack
Video
Notes
You can soak the dried fruit in the brandy of just an hour or leave it overnight. It plumps up the fruit and adds great flavour to your Christmas scones.
Your scones will keep for a few days in a cake tin but are always best on the day you make them. You can freeze them for up to 3 months.
Serve with butter, cream cheese or a strong festive cheese like Stilton or even a milder Wensleydale cheese.
Nutrition
Calories: 148kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gCholesterol: 2mgSodium: 12mgPotassium: 103mgFiber: 1gSugar: 6gVitamin A: 33IUVitamin C: 1mgCalcium: 39mgIron: 0.4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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