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Christmas Pudding Scones
Makes: 8
Prep: 15 mins
Bake: 15 mins
Ingredients
• 150g Gem Christmas pudding fruit mix
• 60ml hot tea
• 300g plain flour
• 25g caster sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground clove
• ¼ teaspoon ground nutmeg
• 2.5 tablespoons baking powder
• 85g butter, room temperature
• 175ml buttermilk
• 1 egg – for egg wash
Method
• To rehydrate the dried fruit, cover in hot tea for 2 hours. You can also use alcohol, if desired.
• For the scones, sieve the flour, sugar, spices and baking powder into a bowl.
• Add the butter and with your fingertips, rub it in until you reach a breadcrumb consistency.
• The next step is to add the buttermilk and mix to form a dough.
• Finally, add the drained soaked fruit and mix to combine.
• Place the dough on a lightly floured table and lightly knead to activate the gluten and to give it structure.
• Roll the dough to a thickness of 4cm.
• Taking a 6cm round cutter, cut out the scones by pressing down and not twisting.
• Place on a tray and cover with a clean kitchen cloth and allow the scones to rest for 25-30 mins.
• This resting period may seem long but is crucial to give you a soft flaky scone that has structure when it bakes.
• Preheat your oven to 200C/180C fan.
• Once rested, egg wash the scones and place in the preheated oven for 14-15 minutes or until lightly golden brown all over.
• Remove and allow to cool.
• Serve with semi whipped cream.
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