Christmas Morning Scones

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!

Christmas morning scones

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.

  1. 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.
  2. 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.
  3. 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.
Christmas morning scones

More Christmas recipes you’ll love

Christmas Morning Scones (makes 8-10)


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


  1. Preheat the oven to 200°C and line a large baking tray with greaseproof paper. ⠀
  2. In a jug, whisk together the eggs, milk and almond extract. Set aside for now.
  3. 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.
  4. Now stir in the caster sugar, salt and orange zest.
  5. 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.⠀
  6. Now add the cranberries and press them into the dough.
  7. Lightly flour a surface. Use your hands to press out the dough until it’s about 1.5 inches thick.
  8. 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.⠀
  9. 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.⠀
  10. Bake for 10-12 minutes until risen and golden brown. ⠀
  11. 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.

Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect Autumnal dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!

Easy Pecan pie

3 reasons to love this Easy Pecan Pie Recipe

  1. The ‘pastry’ couldn’t be easier. It’s made using my shortbread ‘pastry’ recipe, instead of a traditional shortcrust pastry. There’s no kneading, chilling or rolling required, believe me when I say it’s as easy as pie to make 😉
  2. The filling is flavoured with cinnamon. This time of year I turn into a total cinnamon nut, I put it in everything! Adding a teaspoon of cinnamon to the filling really does enhance the flavour and adds a lovely warming spice.
  3. I’ve added an extra ingredient…white chocolate chunks! Not your typical Pecan Pie filling but I love the combination of white chocolate, pecans and cinnamon.
Pecan pie

How do I make the shortbread ‘pastry’?

Okay so I’ll let you in on a secret…making pastry from scratch is just not my thing. If there is a shortcut or a workaround, I’ll take it! This easy Pecan Pie is made using my shortbread ‘pastry’ that takes a matter of minutes to make. It’s buttery and flaky but still holds the filling perfectly. Here’s how to make it:

  1. Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the dough.
  2. Press out into the tart tin. Use your hands to push the dough into the base and sides of the tin.
  3. Bake until golden. Prick the base all over with a fork and bake for 15 minutes until golden.

Top tip: If the pastry has puffed up in the oven, just use the back of a spoon to gently press it down.

pastry case

What’s in the pecan pie filling?

Traditional pecan pie has 5 staple ingredients, but I’ve added 2 extras to make this recipe super special!

  1. Pecans. The star of the show! Chopped pecans are baked inside the filling and whole pecans are used to decorate the top.
  2. Unsalted butter. Gives the filling a buttery delicious flavour.
  3. Light brown sugar. The natural caramel flavour of light brown sugar paires beautifully with the pecans.
  4. Golden syrup. Sweetens the filling and gives it that signature sticky texture.
  5. Eggs. Binds the filling together.
  6. Cinnamon. My secret ingredient. Cinnamon adds a warming spice throughout.
  7. White chocolate chunks. Another secret ingredient, I love the extra layer of flavour and texture they add.
Easy pecan pie

Equipment & ingredients used for this recipe

Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect Autumnal dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Baking
Servings 8


For the shortbread pastry

  • 200 g Plain flour
  • 45 g Icing sugar
  • 0.25 tsp Salt
  • 160 g Unsalted butter melted and cooled
  • 1 tsp Vanilla extract

For the pecan filling

  • 25 g Unsalted butter
  • 50 g Golden syrup
  • 75 g Light brown sugar
  • 2 tsp Cinnamon
  • 2 large Eggs
  • 150 g Pecans
  • 75 g White chocolate chunks


Start by making the pastry case

  • Preheat oven to 160°C (fan oven).
  • Lightly grease a 9-inch round tart tin (preferably loose-bottom) with a bit of butter.
  • In a large bowl stir together the flour, icing sugar and salt.
  • Add the melted butter and vanilla extract, and mix together until it comes together to make a dough.
  • Press the dough out in the bottom and sides of the tart tin and prick the base all over with a fork.
  • Bake for 15-18 minutes until light golden brown. If the pastry has puffed up, use the back of a spoon to gently press the pastry down.

Now make the pecan filling

  • Melt the butter, sugar and golden syrup and cinnamon together in a small saucepan set over a low heat. Set aside to cool for 10 minutes.
  • In a separate large bowl whisk the eggs together.
  • Pour the melted ingredients into the whisked eggs and stir everything together until combined.
  • Roughly chop up 120g of the pecans (saving 8 whole ones for later) and add these to the bowl along with the white chocolate chunks. Mix everything together.
  • Pour the mixture into the pastry case and arrange the whole pecans on top around the edge.
  • Bake for 20 minutes at 160°C, then reduce the temperature to 140°C and bake for a further 15-20 minutes or until the filling has set on the outside but is still slightly wobbly in the middle. If you find that pastry is browning too much, carefully place a piece of foil over the tin.
  • Leave to cool down for 30 minutes or so, before slicing and serving with ice-cream.


Store your Pecan Pie in the fridge, wrapped in foil, for up to 3 days.

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Pecan Cinnamon Roll Cookies

These Pecan Cinnamon Roll Cookies drizzled with cream cheese frosting are super soft, super chewy and SUPER delicious.

Pecans. Cinnamon. Soft-baked cookies. Cream cheese frosting. Now that is the ultimate flavour combination. This has to be my new all-time-favourite cookie recipe!

How to make Pecan Cinnamon Roll cookies

There are 3 parts to this recipe, each one is really quick and easy to make.

1. Start with the cookie dough – you’ll start by making my go-to cookie dough recipe but with a few additions. For these cookies you’ll add ground cinnamon which gives the dough a lovely sweet and spicy flavour, and you’ll also add some chopped pecans, which pair so well with cinnamon and add crunch throughout the cookies.

Pecan Cinnamon Roll Cookie dough

2. Roll the cookies in cinnamon sugar – Just before the cookies go in the oven, you’ll roll them in cinnamon sugar. Made by mixing light brown sugar with ground cinnamon, this extra step will give the cookies a gorgeous crinkly top and a sweet sugary coating.

Roll the cookie dough in cinnamon sugar

3. Decorate with a drizzle of cream cheese frosting – just like classic cinnamon rolls are finished with a coating of icing, these cookies are finished with a drizzle of cream cheese frosting. You can either pipe the frosting over the cookies or use a teaspoon to drizzle it across. This step really is the icing on the cake…or cookie in this case!

Drizzle with cream cheese frosting

Other cookie recipes to try

Once you’ve mastered these cookies be sure to give another a go. Here are a few of my favourite recipes:

Pecan Cinnamon Roll Cookie recipe (makes 12)


For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
1 + ½ teaspoons cinnamon
250g self-raising flour
100g whole pecans

For the cinnamon sugar:
1 teaspoon cinnamon
30g light brown sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
35g full-fat Philadelphia cream cheese, cold from the fridge


Start by making the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown sugar and caster sugar, and mix together. Add the vanilla extract, whole egg and egg yolk and mix together.

In a separate bowl whisk together the flour and cinnamon in a bowl. Add to the wet ingredients and fold together until the mixture forms a dough.

Roughly chop the pecans, add them to the bowl and fold into the cookie dough. Cover the bowl with clingfilm and put it in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Bake the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Make the cinnamon sugar by mixing together the light brown sugar and cinnamon in a small bowl.

Take a heaped tablespoon of cookie dough, roll it into a ball and then roll it in the cinnamon sugar. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Now make the cream cheese frosting.

Beat the butter until really soft and pale in colour. Sift in the icing sugar and beat until smooth and creamy. Add the cream cheese and gently fold into the mixture until just combined. Be careful not to over-mix, as it can quickly become runny.

Time to decorate!

Transfer the cream cheese frosting to a piping bag fitted with a small round nozzle. Pipe the cream cheese frosting over the cookies in a zig-zag motion. Alternatively, you can use a teaspoon to drizzle it on top.

Store the cookies in an airtight container for up to 1 day, or in the fridge for up to 3 days.