These scones are so festive with flavours of cranberry and almond, they’re perfect for tea with the family or visitors over the Christmas period. Once baked, they freeze well though you would want to toast them before serving them, in my opinion. Feel free to go over-the-top with the Christmas flavours by smearing over them some of my Christmas Spiced Marmalade, jars of which double as homemade edible Christmas gifts! It’s spicy oranginess with the almond and cranberry is so evocative of Christmas they will get anyone in the Christmas mood.
These scones are also an incredibly easy bake. I’d even say they are foolproof!
- 500 g self-raising flour plus extra for dusting
- 1 tsp baking powder
- 120 g butter, cubed and chilled
- 100 g caster sugar plus extra for sprinkling
- 200 ml milk
- 3 eggs
- 1 tsp almond extract
- 100g fresh cranberries, halved
- 1 tbsp flaked almonds
- Preheat the oven to 220 degrees celsius.
- Combine the flour and baking powder and whisk to combine.
- Add the butter and pinch the cubes to break them up in the flour. Do this until the flour looks like breadcrumbs.
- Add the sugar and mix.
- In a jug, combine the milk, 2 of the eggs and the almond extract and beat to combine.
- Pour the wet ingredients into a well made in the dry ingredients and mix it up with a knife.
- Add the cranberries and mix through with a wooden spoon.
- Lightly flour your work surface and turn the dough out onto it. Dust the top of the dough with flour and gently kneed it and flattened into a 1 inch thick disk.
- Dip a cookie cutter in flour and start cutting out the scones. Gather up the leftover dough and form it into another disk and repeat.
- Transfer the scones onto a parchment-lined baking tray. Brush each scone with the remaining egg, beaten, and sprinkle the flaked almonds and a little sugar over each scone.
- Transfer to the oven and bake for 13 minutes.
- Take them out when they are risen and lightly golden and allow to cool slightly on the tray before transferring them to a wire rack to cool completely.