Orange & Vanilla Mini Christmas Scones

These yummy scones are jam packed with flavour. With subtle hints of Orange & Vanilla, these scones are such a lovely treat during winter time. The scent of these as they bake will fill your home with a sweet Christmassy aroma. After they're baked, all you need to do now is light your fire, pop the kettle on, get the cosy blankets ready, and with a cup of tea in one hand, and a warm yummy scone in the other, your cosy afternoon is in full swing!

Who said winter time can't be bliss?…….

What you will need ~

  • Food processor 
  • Large mixing bowl
  • Sieve 
  • Measuring jug
  • Fork
  • Rolling pin 
  • Small scone cutter (2.5 inch wide)
  • Baking tray
  • Parchment paper

Ingredients ~ (Makes 9 mini scones approx.)

  • 250g Self raising flour
  • 1 large tbsp of Caster Sugar
  • 1/2 tsp of Salt
  • 55g of cold unsalted butter
  • 140ml of milk
  • 10ml of Fresh orange juice (not from concentrate)
  • 1/2 tsp of orange extract
  • 1/4 tsp of vanilla extract

Method ~

  • Sieve in your flour and sugar into your large mixing bowl
  • Transfer this into your food processor
  • Pop your butter into the flour mixture, and close the lid.
  • Mix on a medium speed until ingredients look like breadcrumbs.
  • Pour the mixture back into your large mixing bowl and make a small well in the middle.
  • Measure your milk in your jug and add in your orange juice, and both vanilla and orange extracts. Mix with a fork.
  • Pour the wet mixture into your flour and using your fork again, gently combine together until it forms a sticky dough.
  • If it is very sticky, just sprinkle some additional flour onto it.
  • Lightly dust your worktop with some flour and place the dough on top. Using your hands, gently form the dough into a round shape. 
  • Dust your rolling pin, and roll out the dough to around an inch in thickness.
  • Dust your scone cutter and cut out 9 mini scones.
  • Place the scones on parchment paper on your baking tray and bake in a pre heated oven of 190 degrees for 15 minutes.
  • Leave the scones to cool a while before cutting them.
  • Load with butter and serve with a hot cup of tea!

Scrum - diddly - umptious!!!

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