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.
- 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
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.
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.
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.
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.