Oh Christmas scones. Beautiful lovely Christmas Scones.
If you’re a follower of my blog you might remember how much I love a scone. So as its Christmas, I thought I’d make a ‘Christmas’ scone, but one that I wouldn’t feel so bad eating, hence the wholemeal flour. Although if you’re of the ‘who cares, it’s Christmas’ attitude, you can happily replace the wholemeal flour for plain flour. That goes with the spices and dried fruit too, take away any of the ones you don’t like and just pop in more of the ones you do. Happy Christmas Scone baking you beauts!
Ingredients for Christmas Scones
400g wholemeal flour (+ a little extra for dusting)
1/2 tsp salt
110g caster sugar (+ a little extra for sprinkling)
4 tsp baking powder
2 tsp ground cinnamon
1 1/2 tsp mixed spice
1/2 tsp ground ginger
120g unsalted butter (at room temperature)
2 medium eggs (already beaten)
75ml whole milk (+ a little extra for spreading)
20g crystallised stemmed ginger, finely chopped (optional)
Makes about 13 Christmas scones
Equipment: rolling pin, greased baking sheets, round cookie cutter (or top of a glass)
Pre heat oven to 220oC
1) In a large bowl pop in the flour salt, sugar, baking powder, cinnamon, mixed spice and ginger. Mix well with a wooden spoon.
2) Cut your butter into small (1-2cm) cubes and pop them in the large bowl. Using your (clean) hands, mix the butter and flour mixture together, pushing the flour and butter between your fingertips until it all comes together. Once this is done, the mixture should look crumbly and grainy.
3) Next pour in the (already beaten) egg, milk, raisins and stemmed ginger. Mix this with a wooden spoon and, once it has all come together, get your hands in there to finish the mixing and form it into one big round dough ball.
4) Dust your work surface and rolling pin with the extra flour and plop the dough ball on top. Carefully roll out the dough until it is about 4 cm thick and use your cutter or top of a glass (I used the top of a tumbler – about 6 & 1/2cm diameter) and cut out circles. Place these on your greased baking sheets, spaced a little apart and lightly brush each with the extra milk and a little extra caster sugar.
5) Pop in the pre-heated oven for 12-15 mins, they will brown a little round the edges and rise slightly. Leave to cool on the baking sheet and then turn out onto a wire rack to cool completely.
Once cooled, cut in half and dollop a load of Brandy Butter ontop. Here’s to a Happy belly.