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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.
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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.
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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.
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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.