Filled with cranberries, and flavoured with orange zest and almond extract, these easy-to-make scones capture the flavour and aroma of Christmas Morning. Serve them warm, straight from the oven, with clotted cream, champagne jam and a side of pressies!
How to make perfectly light and crumbly scones
Scones are so simple to make, but there are a few tips and tricks that will guarantee you light and crumbly scones every time.
Use cold butter. This is the secret to getting those lovely flaky layers. Use it straight from the fridge, and then rub it into the flour.
Don’t careful not to overwork the dough. Mix the ingredients together until the dough has just come together. The less you work the dough the more crumbly and light the scones will be.
Scones like to snuggle. Once you’ve stamped out your scones, place them on a baking tray right next to each other so they are just about touching. This will help them rise more evenly and higher.
450g self-raising flour 150g unsalted butter, cold from the fridge 80g caster sugar Pinch of salt 2 medium eggs, cold from the fridge Splash of milk 150g cranberries Zest of 1 orange 1 teaspoon almond extract
Preheat the oven to 200°C and line a large baking tray with greaseproof paper. ⠀
In a jug, whisk together the eggs, milk and almond extract. Set aside for now.
Chop the cold butter up into cubes and add to a large bowl along with the flour. Use your hands to rub the butter into the flour until it resembles fine breadcrumbs.
Now stir in the caster sugar, salt and orange zest.
Pour in half of the egg mixture and use your hands to work the mixture into a dough. The dough should come together and leave the bowl clean. If you find that the dough is too crumbly and isn’t coming together just pour a little bit more of the egg mixture in.⠀
Now add the cranberries and press them into the dough.
Lightly flour a surface. Use your hands to press out the dough until it’s about 1.5 inches thick.
Use a 2-3 inch cookie cutter to stamp out the scones. You will need to bring the leftover dough together again to get 8-10 in total.⠀
Place the scones on the baking tray right next to each other so that they are just touching. Brush the tops with the leftover egg mixture.⠀
Bake for 10-12 minutes until risen and golden brown. ⠀
Best served warm with clotted cream and jam!
Your Christmas Morning Scones will keep at room temperature, in an airtight container, for up to 2 days.
Bring out your finest tea set, put the kettle on and enjoy these delicious milk and white chocolate dipped raspberry shortbread biscuits!
Why you’ll love these shortbreads
Ease – only 6 simple ingredients are needed for this recipe. You can make, bake and enjoy within the hour.
Texture – crumbly and buttery, these shortbreads really do melt in the mouth.
Flavour – creamy chocolate, sweet shortbread and tangy raspberries. What’s there not to love!?
How to make chocolate dipped shortbreads
Make the biscuit dough. Beat the butter and sugar together until creamy, then add the flour and use your hands bring the dough together.
Roll and shape. Use a lightly floured rolling pin to roll the shortbread dough out. Stamp out the shortbread rounds using a 6cm round cookie cutter.
Chill. Place on the baking tray in the fridge for 30 minutes to chill the shortbread biscuits. This will stop them from spreading out too much in the oven.
Bake. 10-12 minutes is all the shortbreads need. They’re ready when they’ve turned a pale golden brown colour and the bottom is firm.
Dip in chocolate. Once the shortbreads are cool, melt the white and milk chocolate in separate bowls. Dip the shortbreads in the melted chocolate, scraping off any access on the bottom, and carefully place back on the baking tray.
Decorate. Sprinkle the freeze dried raspberries on top. Cute colourful sprinkles or freeze dried strawberries would also look great!
Chill once more. Place the baking tray back in the fridge for 10 minutes to set the chocolate.
150g plain flour 100g unsalted butter, at room temperature 50g white caster sugar 50g milk chocolate 50g white chocolate Freeze dried raspberries
Line a large baking tray with greaseproof paper.
Beat the butter and sugar together until light and smooth. Add the flour and use your hands to bring the mixture together into a dough.
Lightly dust a worktop and rolling pin with a little flour. Tip the dough onto the worktop and roll it out until it’s roughly 0.5cm thick.
Use a 6cm round cookie cutter to stamp out the biscuits and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 biscuits.
Sprinkle the biscuits with a little caster sugar and place in the fridge for 30 minutes to chill.
Meanwhile preheat the oven to 180°C / 160°C fan / 350°F.
Bake the biscuits for 10-12 minutes until pale golden brown. Leave to cool.
Melt the two chocolates in separate bowls in the microwave for 30-40 seconds until smooth.
Dip half of the biscuits in milk chocolate and the other half in white chocolate, placing them back on the baking tray. Sprinkle the freeze dried raspberries on top and place in the fridge for 10 minutes to help the chocolate set.
When you’re ready to serve the biscuits, arrange them on a pretty plate and enjoy with a lovely cup of tea!
Your chocolate dipped raspberry shortbreads will keep in an airtight container for up to 5 days.