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Christmas Scones
Christmas scones – brandy scones with mincemeat and marzipan. A festive twist on a traditional afternoon tea deal with.
It’s Jon’s birthday in December and he usually likes to have a festive afternoon tea to celebrate. when I ask him what he wants to eat he continually lists the conventional afternoon tea treats (scones, sandwiches and indulgent desserts) however then desires Christmas candies which includes mince pies and stollen too. We both grow to be with a table groaning with food, or he doesn’t get the whole thing he’s asked for, which just isn’t proper on his birthday.
In an try and fulfil all of his birthday afternoon tea standards with out getting carried away, I determined to mix some of his favourite festive flavours into a day tea conventional – the scone.
To make these scones all christmassy, I replaced some of the milk with brandy and jumbled together some mincemeat and balls of marzipan. The marzipan melts in the course of cooking and is going a chunk gooey – clearly delicious in case you consume them heat from the oven. but, the oozing marzipan could make them look a bit choppy so if you want your scones neat and spherical, omit the marzipan and add a slither within the center of your scone when you’re eating instead.
Christmas Scones
Christmas scones – brandy scones with mincemeat and marzipan. A festive twist on a traditional afternoon tea deal with.
Delicious served with mincement and homemade brandy butter.
Active Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 9 small scones (or 6 larger scones)
Calories 222 kcal
Ingredients
- 250 g self-elevating flour + a bit more for dusting
- 50 g unsalted butter + more for greasing
- ½ tsp baking powder
- ¼ tsp salt
- 30 g caster sugar
- 100 g mincemeat
- 50 g marzipan
- 50 ml brandy
- 85 ml complete-fat milk + extra for brushing on top of your scones
Instructions
- Pre-heat the oven to 220ºC/two hundredºC fan.
- lightly grease a baking sheet with butter (or rather, i take advantage of a bake-o-flow sheet and greasing isn’t necessary).
- placed the self-elevating flour (250g) into a massive bowl. reduce the butter (50g) into cubes and add it to the flour.
- gently rub the butter into the flour until it's far the consistency of breadcrumbs.
- cut the marzipan (50g) into small cubes.
- add the caster sugar (30g), baking powder (½ tsp), salt (¼ tsp), marzipan, mincemeat (100g) to the flour and butter. supply it a quick stir to ensure that every one of the substances are calmly dispensed.
- Make a properly inside the centre and add the overall-fat milk (85ml) and brandy (50ml). i really like to hold a tablespoon or two of milk back to feature on the give up to help acquire up any stray bits of flour.
- With as little motion as feasible, blend the milk and brandy into the dry elements the usage of your arms until the mixture has come collectively. If there’s any flour left at the lowest then upload a touch extra milk to assist acquire it up.
- Sprinkle a dusting of flour onto your paintings floor. area the dough onto the floured floor and pat it flat, approximately 1½ inches thick (don’t use a rolling pin).
- using a spherical cutter (I used a 6cm diameter cutter to make 9 small scones), press into the dough and punctiliously raise out the scone and region it onto your baking sheet. reduce as many scones as you may, ball up the final dough, pat flat and repeat slicing out greater scones until all of your dough has been used.
- Brush a little milk onto the top of every scone.
- vicinity into the oven and cook for 12-15 minutes till they are cooked (i love to tap on the bottom to see in the event that they sound hollow, as you'll do with bread).
- once cooked, dispose of them from the oven and region onto a cord rack to chill (or devour them at the same time as they’re nonetheless heat!).
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