Originating from Yorkshire, these plump and fruity scones, hand decorated with a cheeky cherry and almond face, are a delicious festive treat.

Makes 8 – 10 depending on the size

100g Butter
250g plain flour
75g currants
50g mixed peel
1 ½ tsp baking powder
75g caster sugar
150ml crème fraiche
1 beaten egg
Glace cherries for decoration
Blanche almonds for decoration

1. Rub the butter and flour together until you obtain a breadcrumb texture.

2. Add the remaining of the dry ingredients and mix well.

3. Add the crème fraiche and mix until you obtain a firm dough.

4. Roll the dough out onto a lightly floured surface about 1 inch thick and cut into disks 3 inches in diameter. Place them on a lined baking tray leaving some space in between each other and brush with egg wash.

5. Place 2 whole blanched almonds and 3 halved cherries on each rascal and push down gently. Bake for 15 to 20 minutes until they have risen and are golden.