Jamie Magazine
By Phillippa Spence
Christmas pudding scones
35 mins
Not Too Tricky
makes 8
About the recipe
Use up the remnants of your Christmas cake and pudding – these rich, fruity scones are divine with a dollop of crème fraîche
Recipe From
Ingredients
80g unsalted butter (cold)
20g dried cranberries
1 orange
250g self-raising flour, plus extra for dusting
30g golden caster sugar
70g leftover christmas pudding or cake (any icing or marzipan removed)
½ teaspoon mixed spice
1 large free-range egg
4 tablespoons semi-skimmed milk, plus extra for glazing
1 tablespoon treacle
Method
- Preheat the oven to 200ºC/gas 6. Line a baking sheet with baking paper.
- Chop the butter into small cubes, roughly chop the cranberries and zest the orange.
- Sift the flour into a large mixing bowl and stir in the sugar. Add the cubed butter and rub into the flour and sugar until the mixture resembles fine breadcrumbs.
- Crumble in the leftover pudding or cake, then tip in the cranberries, orange zest and mixed spice, then gently stir to combine.
- Beat the egg with the milk, add to the dry mix and use an eating knife
- to bring it all together to form a soft, slightly sticky dough. Fold in the treacle right at the end.
- Tip out onto a clean, lightly floured work surface. Using a rolling pin, roll
- to about 2.5cm thick and use a 5cm cutter to press out 8 rounds.
- Place on the baking sheet, brush with a little milk and bake in the oven for 12 minutes or until risen and golden.
- Serve warm or cold with a dollop of crème fraîche, and some cranberry sauce or stewed fruit, if you like.
Tags