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

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Christmas Morning Scones (makes 8-10)

Ingredients


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

Method

  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.

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