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Christmas Scrones

November 11, 2016

 

Yes you read right, today's recipe are my Christmas Scrones!  It's a combination of scone and rock cake - hence the name.

 

As you know I love scones and my 5 Minutes Scones are my go-to recipe when I want to bake a super fast and tasty treat in minutes but with Christmas approaching I wanted to do a little holiday baking experiment and I got to thinking about what flavors might work in what I originally thought would turn into a holiday scone recipe.  

 

With a touch of vanilla extract, my home made Pumpkin Pie Spice and dried cranberries I thought I would create a Christmas scone masterpiece but the mad scientist in me muhahaha (okay slight exaggeration) wanted more!   So I thought what if I subbed out the regular cream with healthier coconut cream?  They are both creamy and have enough fat to make it work right? 

 

After I finished baking these I couldn't wait to try them and I was surprised to see how much of a difference the coconut milk made!  The result was a more robust, slightly chewier texture than my original recipe which are extremely light and melts in the mouth.  When eaten the same day the outside is almost crispy but left until the following day this softens a bit.  Either way, with my Spiced Cream and some jam they turned out to be a tremendous hit!  Dad was a bit disappointed when they were all finished rather quickly. So while I can't call these a traditional scone I am happy to say they are the perfect "scrones"!

 

  • These are delightful topped generous with butter, or go all out and use a brandy butter or something a little naughty -  come on guys, Christmas comes around only once a year!

  • These are best made and served the same day but can be kept well-wrapped for a day or two in a cool pantry or frozen and re-heated gently in the microwave for that just baked taste! 

  • Since posting this recipe I have made them again and found that if you use COLD coconut cream and not room temperature the result is a texture more similar to a scone.

 

YOU WILL NEED

For Scrones

1¼ cup and 3 tablespoons  | 325g | 11.5 ounces self-raising flour

2/3 cup cold lemonade/Sprite etc. (fizzy and cold not flat or warm)

2/3 cup coconut cream (use cold coconut cream if you prefer a lighter scone-like texture)

1 teaspoon vanilla extract 

1/2 teaspoon pumpkin pie spice 

1/2 cup dried cranberries

1 tablespoon caster sugar (optional but I like my scones slightly sweet)

Up to 3-4 tablespoons/approx 50- 60g extra if your consistency isn't right

A little extra flour for flouring your work surfaces

 

Spiced Cream (double this recipe if you like a lot of cream)

1 cup whipping cream

1 teaspoon vanilla extract or vanilla bean paste

1 heaped tablespoon caster sugar

1/4-1/2 teaspoon pumpkin spice (depending on how strong you want the flavor)

 

 

METHOD

  1. Preheat oven to 225°C/435°F.

  2. Keep a baking tray ready covered with foil and lightly floured.

  3. In a large bowl combine the self-raising flour, lemonade, coconut cream, vanilla extract, pumpkin spice and dried cranberries together.  I like to use a spatula to mix everything together and work quickly until just combined.

  4. If the dough is still extremely wet add up to 3 tablespoon of flour until the dough holds together.  I should still be "tacky" but should hold shape.

  5. Divide the dough into 3 equal portions.

  6. On a floured dinner plate or silicon mat, place one of the portions and sprinkle a little extra flour on top of the dough and lightly and quickly pat into a thick circle. (It does not have to be perfect and should not be made too flat.)

  7. With a sharp knife cut into four quarters and place on your prepared baking tray.  If you wish to, gently roll into a round shape and place back on the baking tray.

  8. Repeat the same process with the two remaining two portions of dough.

  9. Place the cut dough close together on your prepared tray and bake for about 15 minutes or until they just begin to look golden on the top.  They are done when they sound hollow when tapped.  Allow to cool slightly before serving.

  10. For the spiced cream add the whipping cream, vanilla extract/paste, caster sugar and pumpkin spice and whip until the cream holds it shape.

  11. Serve scrones with your spiced cream, jam and/or butter and enjoy!

 

MAKES 12 

 

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