17 Dec

There are so many festive recipes I would love to share with you and I have already previously given my take on a Christmas Cheesecake. Today I want to share my Christmas Scones... I recommend you serve them with a home made Cranberry & Orange Jam which I will give the recipe for shortly but you may use an Orange Marmalade or even a Dark Cherry Jam.

This recipe makes approximately 12 Medium sized Scones.

Have your oven set on 180C or 170C for Fan Forced before starting.

Prepare a Baking Tray with a sheet of Baking Paper ready to go.


3 cups Self Raising Flour

1 cup Organic Lemonade

1 cup Full Thickened Cream

1 pinch each of Garam Masala and Chinese 5 Spice

1 pinch of Icing Sugar

1 tsp Brandy

1/4 tsp Vanilla Bean Paste

Place all the ingredients in a bowl and mix together with a butter knife. If the mix is a little moist add an additional 2 tbsp Self Raising Flour. Dough should be moist but not sticky.

Turn onto a floured surface and push out to around 5cm thick. Cut out Scones with a Medium sized Scone Cutter dipped in flour.

Place scones touching together from the middle of the tray outwards. (When you place them close together the scones will stay moist longer after baking until you pull them apart).

Once all the scones are on the baking tray just pop them in the oven for around 20 mins or until the tops of the scones are slightly golden.

If you wish to prepare the scones the day before you can leave the tray unbaked with a damp clean chux on top and place in the fridge.

These scones have no preservatives so will only last a couple of days. Please microwave them on the 2nd day for around 20-30 seconds before eating to bring back the fluffy center.

Enjoy your scones with whipped butter, handcrafted cranberry and orange jam, cream or simply with a little maple syrup.

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