Mini Christmas scones
Prep
15 mins
Cook
15 mins
Servings
25
Difficulty
Medium
These little scones are my go to when I need something festive but don't want to spend all day in the kitchen. Ready in just thirty minutes, they're perfect for a quick Christmas treat or to pop in a tin as a gift. The dried cranberries add a lovely tartness and are packed with antioxidants, while the orange zest and cinnamon give them that warm, spiced holiday flavour. They're delightfully simple to make, and honestly, even if baking isn't your strongest suit, these beauties come together without any fuss. Topped with brandy butter, they're absolutely irresistible.
Ella x
Ingredients
- 50 gramsdried cranberries(finely chopped)
- 2 tbspbrandy
- 200 gramsself-raising flour(plus extra for dusting)
- 50 gramsbutter(chilled and cubed)
- 50 gramscaster sugar
- 1orange(finely grated zest)
- 1 tspground cinnamon
- 80 mlsmilk
- 1british blacktail medium free range egg
- 1brandy butter(to serve)
Detail level
Instructions
- 1
Place the cranberries into a small bowl and pour over the brandy. Leave to soak and plump up for at least 30 minutes.
- 2
Preheat the oven to 200ºC, gas mark 6. Place the flour in a mixing bowl and stir in the cubes of butter, then rub it in, using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep it light.
- 3
Stir in the sugar, orange zest and cinnamon, then pour in the milk and cranberries (including any brandy) and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.
- 4
Knead the dough briefly to smooth out the cracks, taking care not to overwork it or your scones will not rise well. Roll out to about 11⁄2-2cm thick and cut into shapes using a pastry cutter (I like to use a mini star or a 3cm round). Gather up the scraps of dough, knead briefly, roll out again and cut out further scones.
- 5
Arrange on a baking sheet and brush with beaten egg. Bake for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack, then serve warm or cold, split, with brandy butter.
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