We had an idea a couple of weeks ago to create a Christmas scone. The scone would have all the Christmas goodness you may expect; ginger, cinnamon and raisins. Then we would add a dab of mincemeat in the centre and seal. We would serve with a good dollop of rum cream and an amazing Christmas homemade jam from my mother's neighbour.
As it turns out, it worked! Here is our English Christmas Scone.
- For the Christmas Scone
- 15g Unsalted butter, softened
- 25g Brown sugar
- 1 Egg yolk
- 2 Level tsps Ground ginger, sifted
- 1 Level tsps Ground cinnamon, sifted
- 1/4 tsp Ground clove
- 120ml Butter Milk
- 2 tbsp Créme fraiche
- 1 tbsp Treacle
- A small jar of mincemeat
- 175g Self-raising flour, sifted
- 1/4 tsp Baking powder, sifted
For the Rum Cream:
- 100ml whipping cream
- 1 tbsp of rum
- 1 tbsp of caster sugar
- Preheat the oven to 200C / 400 F, Gas Mark 5.
- Beat butter, sugar and egg with an electric mixer until light and fluffy.
- Heat buttermilk and treacle until warm.
- Add the dry ingredients and wet ingredients to the egg mix. Knead into a soft, smooth dough. Add extra flour if needed.
- Press dough out to 1cm thickness, using a 5cm pastry cutter.
- Place half the cut shapes on a greased tray.
- Add a teaspoon of mincemeat on each.
- Place the other half on top "gluing" with a dab of milk.
- Glaze with milk and then place in the oven.
- Bake for 20 minutes.
For the Whipped Cream
- Whip the cream, using a hand whisk
- Add the sugar and rum
- Whisk for further 10 seconds
Serve immediately with the cream and jam. Enjoy with tea or a glass of port.