Also known as ‘pudding spice’, mixed spice has a similar flavour profile to gingerbread spice and is used in a variety of festive, celebratory bakes during Christmas and Easter
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | Makes 12 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 645 |
| Fat | 17.6g |
| Saturates | 10.1g |
| Protein | 3.7g |
| Carbs | 118.3g |
| Sugars | 27.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMake the spice mix by combining all the ingredients in a bowl.
Preheat the oven to 180°C, gas mark 4. Lightly grease and line a baking tray with parchment paper.
Place the spice mix, flour, baking powder and sugar in a bowl and mix to combine. Add the butter, dried fruit and mix to combine. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until combined, being careful not to overwork the dough.
Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2½cm thick then use a floured 5½cm round cookie cutter to cut out 15 rounds. Avoid twisting the cookie cutter, instead press straight down. Place the scones close to each other on the baking tray and brush them with milk.
To make the crosses, mix the flour, oil and water together and place in a piping bag with a small straight nozzle. Pipe crosses onto each scone.
Bake the scones for 15-20 minutes or until cooked when tested with a skewer.
Serve with butter.
