Festive Scone wreath

Thu, 13 December 2018

Lilly Higgins was in the kitchen to make this delicious festive recipe. 

Ingredients:

·         340g (12oz) plain flour

·         1 tsp baking powder

·         1/2 tzp mixed spice

·         1 tbsp demerera sugar

·         80g (3 oz)butter, cubed

·         160ml milk

·         1 egg

·         225g (8oz) mincemeat

·         Egg wash to glaze

·         Flaked almonds

 

Method:

Preheat the oven to 180C. Butter and flour a round ring mould cake tin.

Sieve the flour, baking powder and mixed spice into a large bowl.

Stir through the sugar. Rub in the butter using your fingertips until it resembles breadcrumbs.

Whisk the egg with the milk. Add to the flour and mix quickly to form a loose dough.

Turn the dough out onto a floured worksurface and knead genlty until it comes together.

Shape into a 12'' wide by 8'' long rectangle.

Spread with the mincemeat.

Carefully roll the dough up like a swissroll being careful not to compress it too much.

Cut the roll into ten slices. Arrange the 'swirls' side by side in the cake tin. Glaze with egg wash and scatter the top with flaked almonds.

Bake for 25-30 minutes until golden and risen. Dust with icing sugar to serve.