Christmas scones
Makes 12 slices.
■ 450g (1lb) plain flour
■ Pinch of salt
■ 2 tsp ground mixed spice
■ 2 tsp bicarbonate of soda
■ 2 tsp cream of tartar
■ 50g (1¾oz) caster sugar
■ 50g (1¾oz) butter
■ 80g (2¾oz) sultanas
■ 20g (¾oz) candied mixed peel
■ Chopped almonds
■ 200ml (7 fl oz) whole milk
■ 100ml (3½ fl oz) natural yoghurt
■ 1 egg, beaten
SCONES are a favourite teatime treat at any time of year, so why not have a festive twist and enjoy them in December, too. Loaded with mixed spice and dried fruit, spread with your best Christmas jam or, for a little extra indulgence, a dollop of brandy butter.
PREHEAT your oven to 220C (200C for fanassisted/425F/gas 7) and grease two baking sheets with a little butter, then set aside.
Sift the flour, salt, mixed spice, bicarbonate of soda and cream of tartar into a large bowl, holding the sift up to allow some air into the ingredients. Gently stir in the sugar.
Using the tips of your fingers, rub in the butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
Stir in the sultanas, mixed peel and almonds and create a well in the middle.
Whisk the milk and yoghurt together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2cm thickness. Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get.
Reform and stretch the dough as required to use all of the dough. Leave your scones to rest on the tray for about ten minutes, before brushing the tops with some beaten egg.
Bake in your pre-heated oven for ten minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit.
Once cool enough to touch, transfer to a wire rack to cool completely or enjoy while still warm.