Best Boxing Day Scones Recipes

BOXING DAY SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture looks like fresh breadcrumbs. Mix the mustard, egg and milk together in a jug then pour into the flour mixture along with the Stilton and ham. Knead the dough briefly, you want to make sure all the ingredients are evenly dispersed through the mix but try not to overwork the dough.
• Dust your work surface with flour then shape the dough into a flat disc around 4-5cm thick. Cut out 9 or 10 scones using a 7.5cm fluted cutter then transfer to a baking sheet lined with baking parchment. Brush the tops with milk then bake for 12-15 mins or until risen and golden. Serve warm with butter, cheese and pickles.

BOXING DAY SCONES

Steps:

• 1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper or grease it lightly and set aside.2. Into a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then lightly whisk. Use a pastry blender, 2 knives, or your fingers to cut or work the butter into the flour mixture until it resembles fine crumbs.3. Make a well in the center of the flour-butter mixture, and add the buttermilk all at once. Stir the mixture until the dough pulls away from the sides of the bowl. Using lightly floured hands, gather the dough into a soft ball and turn it out onto a lightly floured work surface. Divide into 4 parts and pat each one into a 3/4-inch-thick circle. Cut each circle into 4 wedges.4. Transfer the wedges to the prepared baking sheet, and bake in the center of the oven until the scones rise and are golden brown, 12 to 15 minutes. Remove and cool for 5 minutes on the baking sheet, then transfer to a rack. Serve warm, split and spread with warm strawberry jam. The scones are best eaten within several hours of baking.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.