Bryony Bakes: Tanya Burr’s Iced Spiced Scones

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At Christmas time I love to bake with my mum. Filling the kitchen with all smells that scream the Christmas Season from the smells of cinnamon to dried orange.

This year I tried out a new recipe from Tanya Burr’s new book TANYA’S Christmas. I loved how these scones turned out, however  I put my own twist on the recipe so I thought I would share it with you.





Makes 12 Small Scones/ 8 Big Scones

if you would like quite big scones you will need 5cm round pastry cutter

Cooking Time 15 Minutes

Ingredients

250g self-raising flour ,plus extra for dusting

1tsp baking powder

1 tsp ground cinnamon

1/4 tsp grated nutmeg

lemon zest or orange zest

40g unsalted butter softened

30g golden caster sugar

1 large egg, lightly beaten

125ml milk, plus extra for brushing

For the glaze:

3-4 tbsp lemon juice

150g icing sugar , sifted

Method

  1. Preheat the oven to 200*C / 400 F / Gas Mark 6. Then line a baking tray with baking paper.
  2. Combine the flour, baking powder,spices and lemon or orange zest in a bowl. Add the butter, using your fingertips work the butter into the flour until the mixture has a crumbly texture. Then stir in  the sugar.
  3. Add the lightly beaten egg into the flour mixture then add the milk; little by little not all at once. You might not need to add all the milk. You just need  enough for your dough to be soft and sticky.
  4. Dust your work surface with a little bit of flour. Put the dough out onto the floured surface. Using your hands pat it into a nice flat disc shape. Roll it gentle a few times to flattered  it to a thickness of 2-3 cm.
  5. Using your pastry cutter; cut out your circles and place them on the baking tray. Repeat this making sure when you need to bring the dough back together you knead it lightly, before patting it into a disc to cut out more circles.
  6. Brush the tops of each scone with milk and pop into the oven for about 10-12 minutes or until the tops of the scones are golden.
  7.  Whilst the scones bake, prepare the glaze by stirring the lemon juice into the icing sugar a little at a time until you have a smooth runny mixture. You could add lemon or orange zest into the glaze.
  8. Remove the scones from the oven and transfer to a wire rack to cool completely . Pour the smooth runny glaze over the tops and allow them to set. You could just enjoy them whilst the glaze just put on them.
  9. Enjoy!

Bryony Bakes: Christmas Spiced Brownie Cake Recipe

Other

Ingredients

150g Dark Chocolate, roughly chopped.

150g Unsalted Butter.

3 Large Eggs.

125g Caster Sugar.

1tsp Vanilla Extract.

Zest of 1 Clementine.

1 tbsp Orange Juice.

3 tbsp Red Wine.

1/4 tsp Ground Mixed Spices.

100g Plain Flour.

1/4 tsp Baking Powder.

For The Decoration.

A Couple Of Rows Of White Chocolate From The Chocolate Bar.

Method

1. Preheat the oven to 180*C, Fan160*C, Gas 4 and line the base of a round 24cm-diameter springform tin.

2. Melt the chocolate and butter in a bowl over a saucepan of gentle simmering water, making sure the bowl does not touch the water. You could gently melt the chocolate and butter in the microwave at a low setting; stir until smooth. Remove from the heat and let it cool for 20 minutes.

3. In a large bowl whisk the eggs , caster sugar and vanilla extract. Then add in the clementine zest , orange juice , red wine and ground mixed spice whisk till just combined. In a separate bowl sift the flour and baking powder. Pour the cooled chocolate mixture into the beaten eggs and mix until combined and smooth. Then fold in the flour mixture until combined making sure no flour is visible.

4. Pour the mixture into the lined tin. Transfer to the oven and bake for 25-30 minutes until set on top but still a little bit gooey inside. Leave to cool in the tin.

5. Whilst the cake is cooling, melt the white chocolate on a low heat in the microwave for about a minute and a half. Once melted stir the chocolate to help get rid of any lumps. Once the cake is completely cooled, take the cake out of the tin and drizzled the white chocolate all over the top of the cake.

6. Enjoy!