“Use up the remnants of your Christmas cake and pudding – these rich, fruity scones are divine with a dollop of crème fraîche”
- 80 g unsalted butter , (cold)
- 20 g dried cranberries
- 1 orange
- 250 g self-raising flour , plus extra for dusting
- 30 g golden caster sugar
- 70 g leftover christmas pudding or cake (any icing or marzipan removed)
- 1/2 tsp mixed spice
- 1 large free-range egg
- 4 tbsp semi-skimmed milk , plus extra for glazing
1 tbsp treacle
- Preheat the oven to 200ºC/gas 6. Line a baking sheet with baking paper Chop the butter into small cubes, roughly chop the cranberries and zest the orange.
- Sift the flour into a large mixing bowl and stir in the sugar. Add the cubed butter and rub into the flour and sugar until the mixture resembles fine breadcrumbs. Crumble in the leftover pudding or cake, then tip in the cranberries, orange zest and mixed spice, then gently stir to combine.
- Beat the egg with the milk, add to the dry mix and use an eating knife to bring it all together to form a soft, slightly sticky dough. Fold in the treacle right at the end.
- Tip out onto a clean, lightly floured work surface. Using a rolling pin, roll to about 2.5cm thick and use a 5cm cutter to press out 8 rounds.
- Place on the baking sheet, brush with a little milk and bake in the oven for 12 minutes or until risen and golden.
Serve warm or cold with a dollop of crème fraîche, and some cranberry sauce or stewed fruit, if you like.