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Slender Santa Scones by Emma R
PREPARATION: 30-40 minutes, COOKING: 20 minutes... Read more.
Whisk the eggs with the vanilla in a small bowl.
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.
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.
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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