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Slender Santa Scones

Slender Santa Scones by Emma R

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  • 2 eggs

  • 1 teaspoon vanilla extract

  • 500g plain flour

  • 25g baking powder

  • 75g Natvia

  • Finely grated zest of 1 orange

  • finely grated zest of 1 lemon

  • 125g unsalted butter chilled and diced

  • 50g currants

  • 50g sultanas

  • 50g raisins

  • 50g mixed candied peel

  • milk (see method)


  • 1.

    Whisk the eggs with the vanilla in a small bowl.

  • 2.

    Sift the flour and baking powder into the bowl of a food processor and add the Natvia and zest. Add the butter and whiz to crumbs, then add the egg mixture and continue whizzing, the mixture should remain crumb-like. Transfer it to a large bowl and mix in the dried fruit and peel, then add just enough milk to bring the mixture together into a smooth pliable dough – try squeezing a handful of clumps together to see if they stick. You can always add a little more milk if the mixture appears dry and crumbly, but take care not to overdo it otherwise the scones will spread.

  • 3.

    Roll the dough out 2cm (¾ in) thick on a lightly floured worksurface and cut out scones using a 6.5 cm (2 ¾ in) plain cutter or similar, only rolling the dough twice. Arrange these spaced well apa rt on one or two non-stick baking sheets and leave to rest for 20 minutes.

  • 4.

    Heat the oven to 200C (fan forced) /180C (gas 6), then brush the top of the scones with milk and bake for 22 minutes until golden (the lower tray may take a little longer than the top).


You can substitute in any dried fruits really (whatever the family prefers!)
This is basically Christmas pudding in a scone
They are most delicious served warm
For a healthier option serve with low fat ricotta instead of cream/butter

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