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    Spiced scones with mulled wine jam

    By Martha Collison

    The perfect festive twist on a cream tea! The scones freeze beautifully and can be gently warmed in the oven to defrost. The mulled wine jam with brandy butter or clotted cream is a winning combination.

    • Preparation time: 25 minutes + cooling
    • Cooking time: 55 minutes
    • Total time: 1 hour 20 minutes + cooling

    Makes: 8 scones and 1 x 280g jar of jam


    200g self-raising flour, plus extra for dusting
    50g unsalted butter, chilled and cubed
    50g caster sugar
    1 orange, scrubbed, zest
    1 tsp ground mixed spice
    100ml milk
    1 British Blacktail free range medium egg, lightly beaten
    300g frozen blackberries, defrosted
    300g jam sugar
    100ml red wine
    ½ cinnamon stick
    Pinch ground cloves
    1 star anise
    Brandy butter or clotted cream, to serve 


    1. Preheat the oven to 150ºC, gas mark 2. Wash a new 280g jar in warm, soapy water. Rinse and dry, then put in the oven for 20 minutes to sterilise. Put a saucer in the freezer so that you can test the jam consistency later. Meanwhile, make the jam. Put the blackberries in a medium-sized saucepan and add the sugar, wine and spices. Stir, then warm over a low heat for 5-10 minutes until the sugar has dissolved. Turn up the heat and allow to bubble for 20-25 minutes. Check if the jam is ready by spooning a little onto the cold saucer. Leave it for a moment, then push with your finger. It’s ready when it wrinkles. The blackberries should have collapsed and the jam will be glossy. Remove the cinnamon stick and star anise. Pour into the sterilised jar and allow to cool.

    2. Increase the oven temperature to 200°C, gas mark 6. Put 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. Stir in the sugar, orange zest and mixed spice, then pour in the milk 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.

    3. Knead the dough briefly to smooth out the cracks, taking care not to overwork it. Roll out to about 3cm thick and cut into 4cm rounds using a pastry cutter. Gather up the scraps of dough, knead briefly, roll out again and cut out further scones.

    4. Arrange on a baking sheet and brush with the beaten egg. Bake for 15-17 minutes, until risen and golden brown. Transfer to a cooling rack, then serve warm or cooled, split in half, with the mulled wine jam and brandy butter or clotted cream.

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