Boxing day scones

Boxing Day scones

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(2 ratings)

Prep: 15 mins Cook: 12 mins - 15 mins


makes 9-10

Turn your forlorn Christmas leftovers into a round of warm fresh scones, the perfect welcome for last-minute guests between Christmas and New Year

Nutrition and extra info

Nutrition: per scone (10)

  • kcal283
  • fat10g
  • saturates6g
  • carbs36g
  • sugars2g
  • fibre2g
  • protein11g
  • salt0.91g
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  • 450g plain flour, plus extra for dusting
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp wholegrain mustard
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 280ml milk, plus extra for glazing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g stilton, crumbled into chunks



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 100g leftover cooked gammon or ham, chopped into rough cubes


  1. Heat oven to 220C/200C fan/gas 7. Put the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture looks like fresh breadcrumbs. Mix the mustard, egg and milk together in a jug then pour into the flour mixture along with the Stilton and ham. Knead the dough briefly, you want to make sure all the ingredients are evenly dispersed through the mix but try not to overwork the dough.

  2. Dust your work surface with flour then shape the dough into a flat disc around 4-5cm thick. Cut out 9 or 10 scones using a 7.5cm fluted cutter then transfer to a baking sheet lined with baking parchment. Brush the tops with milk then bake for 12-15 mins or until risen and golden. Serve warm with butter, cheese and pickles.

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Comments, questions and tips

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Zoe Dewar's picture
Zoe Dewar
15th Feb, 2020
I used this is a base for my own scone concoction. As I was serving with Pea and Ham soup I switched the ham for walnuts and dates. I also omitted the mustard. Very pleased with the end result although next time I'd add an extra 50g of the cheese. Went so well the soup.
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