Pesto and Halloumi Pancakes
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Christmas Cream Tea With Spiced Clotted Cream
December 12, 2023
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There are certain flavours which are unmistakably festive; the zesty tang of fresh orange, the aromatic spice of cinnamon and cloves and the indulgent sweetness of traditional mincemeat. And what better way to showcase these than by adding a Christmas twist to the classic cream tea?
Christmas Cream Tea With Spiced Clotted Cream
Serves: 6 Prep Time: 15 mins Prep Time: 15 mins Prep Time: 30 minsMethod
Step 1
Preheat oven to 220C/425F/Gas 7 and lightly grease a baking tray.
Step 2
Mix the flour, salt and mixed spice together in a mixing bowl and then rub in the butter, being careful not to warm the mixture too much – tiny pockets of cold butter will melt when baking, creating steam and producing a perfectly crumbly scone.
Step 3
Stir in the sugar and most of the orange zest (reserving a little to decorate) before adding the milk, orange juice and brandy or Cointreau, if using, to combine into a soft dough. Add the mincemeat to the bowl and lightly knead to combine it with the dough, adding a little more flour if the dough becomes too sticky.
Step 4
Turn out onto a floured work surface and roll out the dough to approx. 2.5cm thick. Cut out rounds using a 5cm cutter and place on the baking tray. Continue until all the dough is used up.
Step 5
Brush the tops of the scones with milk and then bake for 12-15 minutes, until well risen and golden. Once cooked, leave to cool on a cooling rack.
Step 6
To assemble the Christmas Cream Tea, slice the scones in half and spread with 1 tbsp of mincemeat per half. Top with 1 heaped tsp of clotted cream and dust with ¼ tsp of mixed spice. Finish with a sprinkling of orange zest and serve with a warming drink – a classic cup of tea or a glass of mulled wine, the choice is yours!
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Ingredients
For the scones:
- 250g/9oz self-raising flour
- Pinch of salt
- 1 ½ tsp mixed spice
- 55g/2oz Trewithen Dairy Salted Butter (straight from the fridge, cubed)
- 25g/1oz light muscovado sugar
- Zest of 1 whole orange and the juice of ½ an orange
- 100ml/3 ½fl oz milk
- 1 tbsp brandy or Cointreau (optional)
- 1 tbsp mincemeat
- Milk to glaze
For the topping:
- 6 tbsp mincemeat (1 tbsp per half-scone)
- 6 heaped tsp Trewithen Dairy Cornish Clotted Cream (1 heaped tsp per half scone)
- 1 ½ tsp mixed spice (¼ tsp per half scone)
- Orange zest, to garnish
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