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 Ingredients 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.