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Christmas pudding scones
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Total Time:
35 minutes
Indulge in decadent scones made with leftover Christmas cake and pudding, perfect with a spoonful of crème fraîche.
Ingredients:
  • 80 g unsalted butter (cold)
  • 20 g dried cranberries
  • 1 orange
  • 250 g self-raising flour plus extra for dusting
  • 30 g golden caster sugar
  • 70 g leftover christmas pudding or cake (any icing or marzipan removed)
  • 1/2 tesapoon mixed spice
  • 1 large free-range egg
  • 4 tablespoons semi-skimmed milk plus extra for glazing
  • 1 tablespoon treacle
Instructions:
  • Preheat the oven to 200ºC/gas 6 and line a baking sheet with parchment paper. Chop the butter into small cubes, roughly chop the cranberries, and zest the orange. In a large mixing bowl, sift the flour and stir in the sugar. Add the cubed butter and rub into the flour and sugar until it resembles fine breadcrumbs. Crumble in the leftover pudding or cake, then add the cranberries, orange zest, and mixed spice, and gently stir to combine. Beat the egg with the milk, add to the dry mix and use a knife to bring it all together to form a soft, sticky dough. Fold in the treacle. Transfer the dough onto a lightly floured surface and roll it to 2.5cm thick. Use a 5cm cutter to press out 8 rounds, place them on the baking sheet, brush with milk, and bake for 12 minutes until golden. Serve warm or cold with crème fraîche and cranberry sauce or stewed fruit.

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