Christmas pudding scones

Make the most of every last delicious bite of Christmas pudding this year by turning even just a small amount of leftovers into traditional scones. This is a classic scone recipe that you can use any time of year, but a little crumbled Christmas pudding and extra spice make them perfect for a festive afternoon tea between Christmas and New Year. All you need to add is the clotted cream and marmalade!

Makes 8-10

Makes 8-10


  • 60g dried cranberries
  • 2 tbsp brandy
  • 80ml milk
  • 200g self-raising flour, plus extra for dusting
  • 1 tsp ground cinnamon
  • 50g caster sugar
  • 50g unsalted butter, chilled and cubed
  • 60g leftover Christmas pudding
  • Zest of 1 orange
  • 1 egg, beaten, to glaze

Cooking instructions

  • Preheat the oven to 200ºC/180ºC fan/Gas 6. Line a baking tray with baking paper.
  • Roughly chop the cranberries so they are a bit smaller, then put in a small bowl with the brandy and milk. Leave to plump up for 20 minutes.
  • Mix together the flour, cinnamon and sugar in a large bowl. Rub in the butter with your fingertips until the mixture forms fine crumbs.
  • Crumble in the Christmas pudding and finely grate in the zest of the orange. Use a blunt cutlery knife to mix through the crumbs.
  • Pour in the cranberries and all the soaking liquid then use the knife again to start bringing the mixture together – you don’t want to overwork it.
  • When it starts to form a dough, use your hands to bring it together and pat it into a rough ball.
  • Lightly dust the surface with flour and knead the dough very briefly just until smooth.
  • Roll out to about 2cm thick and stamp out rounds, as big or as small as you like, with a floured cutter (or the rim of a glass tumbler).
  • Arrange on the lined baking tray and brush the tops with some of the beaten egg.
  • Bake for 10-12 minutes until golden and risen. Allow to cool – they are delicious still slightly warm and spread with clotted cream and marmalade!

Make it vegetarian

Ensure your Christmas pudding is made with vegetarian suet (or butter) to make these scones suitable for vegetarians, too.