This Festive Scone recipe has been provided by the Aimee Provence, High Tea Parlour on the Sunshine Coast.
This scone recipe features; fresh ginger, cinnamon sugar, nutmeg, all spice, mixed dried fruit saltines, raisins, currants, glazed cherries, orange peel and lemon peel, and is perfect for your festive celebrations.
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Preheat oven to 220°C. Line a flat baking tray with non-stick baking paper.
In a large bowl combine sifted flour and butter.
Rub butter into flour mixture until mixture resembles fine breadcrumbs.
Add fresh ginger, cinnamon sugar, nutmeg, all spice and mixed fruit
Make a well in the centre. Add buttermilk stirring until dough almost comes together.
Gently press remaining dough together and turn out onto a floured board.
Gently press or roll out dough until 2 1⁄2 cm thick.
Cut with a medium size cutter and place scones 1 cm apart on prepared tray.
Bake for 15 to 17 minutes or until light golden
Allow to cool and sprinkle with cinnamon sugar before serving. Best eaten when still warm.
Scones should be broken in half with your hands and not a knife.