“It is Christmas in the heart,
that puts Christmas in the air.”
I love make Christmas Hampers for the family; filling them with homemaking, jams and lots of seasonal treats.
These Christmas Scones have sugar and spice and all things nice!
Plump, juicy brandy and cognac infused fruit…yum 😋
Cold bowl, cold butter and cold fingers to make the best breadcrumbs.
- 450g self-raising flour
- 2 heaped teaspoons baking powder
- 75g butter, cubed
- 75g golden caster sugar
- 2 large eggs, beaten
- 280ml buttermilk
- 100g mixed dried fruits (raisins, sultanas, currants, cherries, candied mixed peel; pre-soaked in Brandy and Cognac)
- 1 lemons, zest only
- 1 orange, zest only
- 1tsp nutmeg
- 1tsp ginger
- 1 tsp cinnamon
Spices, lemon and orange zest and that wonderful boozy fruit!
In goes the egg and buttermilk mixture.
Shape the dough, then dip, cut and lift.
Glazed and ready for the oven.
- Preheat the oven to 220°C/425°F/Gas 7
- Sift flour and baking powder into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, lemon zest, orange zest, spices and then carefully add in the mixed fruit, coating them in the floury mixture.
- Beat the egg in a measuring jug, make up to 100ml with the milk, then set aside a tablespoon for glazing the scones later.
- Make a well in the centre of the dry ingredients, gradually add the egg and the buttermilk.
- Stir from the edges to the centre of the bowl, until you have a soft slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Use a fluted cutter to stamp out the scones.
- Gently gather the trimmings together and pat out again to cut more scones.
- Arrange the scones on a parchment lined baking tray and brush the tops with the remaining milk.
- Bake for 12-15 minutes, or until well risen and golden-brown.
Look at them now!
Ready to eat or great for freezing.
For a taste of Christmas and a little luxury,
Watch out for my next Christmas Fayre post,