LOCAL CHEF RYAN BROKENBROW'S RECIPE
Christmas Cream Tea
A twist on the summer cream tea brings this festive version, filled with wintry flavours of mincemeat and blackberries and of course a good dollop of clotted cream. Treat friends over a festive catch up or take a break from the wrapping and indulge with one of these delicious scones and your favourite cup of tea.
Ingredients
- 250g x plain flour
- 50g x caster sugar
- 1 tbsp x baking powder
- 1/2 tsp x salt
- 110g x butter, cubed
- 1 x egg
- 50ml x milk
- 150g x mincemeat
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Preheat your oven to 220C fan/425F and line a baking tray with parchment paper or lightly grease it.
In a large mixing bowl, combine the flour, sugar, baking powder, mincemeat and salt.
Add the cubed butter to the dry ingredients and mix with your fingertips until it resembles breadcrumbs.
In a separate bowl whisk together the milk and the egg.
Make a well in the centre of the dry ingredients and pour the wet mixture into it. Gently stir until the dough just comes together. Be careful not to over mix the dough.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a circle that’s about 1 inch (2.5 cm) thick.
Use a round cutter (about 2.5 inches / 6 cm in diameter) to cut out scones from the dough. Press straight down without twisting the cutter to ensure the scones rise evenly.
Place the scones onto the prepared baking tray, leaving some space between them.
Brush the tops of the scones with a little extra milk for a golden finish.
Bake in the preheated oven for 12-15 mins, or until the scones are golden brown on top.
Remove from the oven and let the scones cool on a wire rack for a few minutes.
Serve the scones warm with clotted cream and your favourite jam. These go really well with blackberry jam.
