in amongst the great + traditional christmas sugar rush we discovered jamie's inspired december scones. you have 3 days left to make them - though i suspect they'd taste just as good in january.

makes 20

grated zest + juice of 2 large clementines
4 cloves
150g dried cranberries
500g self-raising flour, plus extra for dusting
2 tsp baking powder
2 tbsp golden caster sugar
150g cold unsalted butter, chopped
2 eggs
4 tbsp milk, plus extra for brushing
3 tbsp cranberry sauce (shop bought is fine)

filling (we made half):
200ml double cream, whipped
grated zest of 1 clementine
1 tsp almond extract (me: optional!)
2 heaped tbsp icing sugar

>  preheat oven to 200c. add grated zest to a food processor + set aside. squeeze all the juice into a small pan, add cloves + simmer over a low heat, 4-5 mins, then remove cloves. add cranberries + cook until fully rehydrated, having sucked up all the juice. leave to cool a little.

> meanwhile, add flour, baking powder, sugar, butter + pinch of salt + pulse to fine breadcrumbs with zest in food processor. crack in the eggs + pulse again. add milk a splash at a time + pulse until it comes together into a dough, then tip out onto a floured board. return blade to processor.

> when the cranberries have cooled slightly, blitz in food processor until finely chopped. tip onto dough + gently knead, handling dough as little as possible. add a touch more flour as you go, if needed.

> line a baking sheet with greaseproof paper. roll dough out to 2cm thick, then stamp out scones with a round 5cm fluted pastry cutter. poke the middle of each scone with your floured finger to make a well, brush the top with milk +add a little cranberry sauce. bake for 10-12 minutes.

> for filling, gently whip cream into soft peaks, then fold through the clementine zest, almond extract + icing sugar. refrigerate until needed.


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