Treasurer's House Christmas pudding scones recipe

Several years ago we ran a competition for visitors to invent or suggest flavours for speciality scones. The Christmas pudding scone won and has been a firm favourite ever since.

Cakes and bakes
Several scones on a board with a spring of holly
  • Preparation time 25 minutes (prep. time)
  • Cooking time 15-20 minutes (cooking time)
  • Serves Makes 8-10 large scones


  • 450g/1lb self-raising flour
  • 55g/2oz caster sugar
  • ½ tsp ground mixed spice
  • 55g/2oz butter, diced
  • 125g/4½ oz (leftover) Christmas pudding
  • 250ml/9fl oz  milk
  • 1 tbsp brandy, optional


  1. Preheat the oven to 190°C/375°F/gas mark  5. Add the flour, sugar, spice and butter to a mixing bowl or electric mixer and rub in the butter until the mixture resembles fine crumbs.

  2. Break the Christmas pudding into tiny pieces and stir into the flour mix. Make a well in the centre, add half the milk and the brandy, if using, then gradually mix in enough of the remaining milk to make a smooth soft dough.

  3. Lightly knead – being careful not to over-knead the dough or the scones will be heavy – then roll out thickly to a generous 2cm/¾in. Stamp out 7cm/2¾in scones with a fluted biscuit cutter and transfer to a lightly oiled baking sheet. Re-roll the trimmings and continue stamping out scones until all the mixture has been shaped.

  4. Brush the tops lightly with the remaining milk and bake for 15-20 minutes until well-risen and golden brown. Transfer to a wire rack and serve while still slightly warm, split and butter or spread with a little brandy or rum butter, if you have some.