Mattaroons’ Christmas Scones Recipe

Ingredients

350g Cotswold Self Raising Flour

0.5tsp cinnamon

0.5tsp ginger

0.5tsp nutmeg

1 zest of an orange

85g cold unsalted butter cubes

25g caster sugar

30g pistachio slivers or chopped
pistachios

70g cranberries

1tsp vanilla

175g buttermilk

1 egg for egg wash

Buy the flour:

Organic self raising flour, super fine
Organic Self Raising Flour
Self Raising Flour
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The first of four great Christmas bakes from Matt “Mattaroons” Othold – so a massive thank you to Matt for sharing these with us! A classic British bake with a seasonal twist, these delicious scones are sure to make any afternoon tea more festive!

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Mattaroons’ Christmas Scones Baking Method:

  1. Add your spices to your flour and stir in to incorporate.
  2. Add your flour to a blender with your cold butter and blitz into fine crumbs (if you don’t have a blender rub in the butter with the flour using your hands).
  3. Pour into a large bowl and add in your sugar, orange zest, pistachios and cranberries and mix till incorporated. Make a well in the middle of the bowl.
  4. Add your vanilla to your buttermilk and heat for 30secs in the microwave & then pour into your well.
  5. Using the back of a knife bring the flour into the buttermilk and incorporate till you have shaggy dough lumps.
  6. Using your hands bring the lumps together into a dough ball but don’t over work it at this stage.
  7. Lightly dust your work surface and place your dough on it. Pat your dough down to approx. 4cm depth circular disc.
  8. Using the smooth edge of a 6cm cookie dusted in flour, cut out approx. 3 scones.
  9. You’ll then need to reshape the left-over dough to repeat this process, you should easily get 6 scones from this dough.
  10. Brush only the tops of the dough in a beaten egg wash.
  11. Place the scones on a baking tray that’s been preheating in a 200-degrees C fan oven and bake for approx. 15mins.
  12. Serve warm or cold with lashings of cream and jam and enjoy!

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