Mid Winter Scones with Cinnamon Mascapone
I made these scones for a Mid Winter Christmas celebration last week with our ‘book club’ girls who meet once a month, for all those people who do not live in New Zealand or Australia this might sound a bit bizarre. But with the migration of so many Europeans to this side of the world the tradition of a winter Christmas celebration was so strong that the Mid Winter Christmas in June/July was created. For the English here, it might mean a roast turkey dinner with all the Christmas trimmings, christmas pudding and mince pies which wouldn’t be as enjoyable in December when we are more likely now to go to the beach on Christmas Day and have a BBQ. We didn’t have the full celebration this July but it was fun to make scone with a Christmas fruit mince pie mix and top them with a cinnamon mascapone.
- 400g Self Raising Flour
- 60g butter
- 100g mince pie fruit mix
- 1 tsp cinnamon
- 100g mascapone
- 1 tbsp icing sugar
- 2 tbsp cointreau
- Soak the fruit mix with the cointreau.
- Preheat oven to 180 degrees centigrade.
- Place flour into a bowl and add the butter.
- Rub butter and flour together until the mixture resembles fine breadcrumbs.
- Add the fruit mix, 1/2 tsp cinnamon and egg and combine ingredients into a dough. If it isn’t wet enough add a bit of milk.
- Save a little of the egg for glazing the tops of scones before cooking.
- Transfer dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.
- Either use a round cookie cutter to cut out the scones or slice the scones into squares.
- Place on a floured baking sheet and brush tops of scones with a little egg.
- Bake for 20 minutes until risen and golden brown. Cool on a wire rack.
- Mix mascapone, icing sugar and 1/2 tsp cinnamon together and top scones with it once they are cool.