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Mincemeat scones with brandy butter recipe
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36 ratings
Impress guests with these mincemeat scones with brandy butter. They're not only incredibly easy to make – they're incredibly moreish, too. They're also a fun, different way to use mincemeat at Christmas. See method
Ingredients
- 500g self-raising flour
- 1tsp baking powder
- 1tsp ground cinamon
- 100g butter, diced
- 200g mincemeat
- 1 x 284ml pot buttermilk
- milk, for brushing
- flaked almonds, for sprinkling
For the brandy butter
- 150g soft unsalted butter
- 150g icing sugar
- 3tbsp brandy
- ½tsp vanilla extract
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
2635kj
625kcal
31%
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Fat
30g
43%
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Saturates
16g
80%
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Sugars
38g
42%
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Salt
1g
17%
of the reference intake
Carbohydrate 84.9g
Protein 8g
Fibre 3g
Method
- Heat the oven to 220C, 200C fan, Gas Mark 7 and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder and cinnamon. Rub the butter into the flour with your finger tips until it is completly incorporated, then stir in the mincemeat. Stir in the buttermilk with the blade of a knife to make a soft dough.
- Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Stamp out rounds using a large floured cutter then place the scones on the baking tray, spaced apart. Brush with milk, scatter with the flaked almonds and gently press to help them stick. Bake for 12 minutes until golden. Meanwhile beat the butter and icing sugar togther until soft and smooth. Add the vanilla then gradually beat in the brandy. Serve with the scones.
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