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Mini Christmas scones
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by Martha Collison
Makes: approx 25-30
50g dried cranberries, finely chopped
2 tbsp brandy
200g self-raising flour, plus extra for dusting
50g butter, chilled and cubed
50g caster sugar
1 orange, finely grated zest
1 tsp ground cinnamon
1 British Blacktail Medium Free Range Egg
Brandy butter, to serve
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.
Martha’s tip You can use any Christmas shape you like to create these canapés. They don’t keep fresh for longer than a day, but can be frozen, then defrosted and gently warmed before serving if you want to get ahead.
Typical values per serving:
This recipe was first published in Thu Dec 03 13:00:00 GMT 2020.