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Mincemeat scones with brandy butter  recipe

Mincemeat scones with brandy butter recipe

33 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

  • Serves 8
  • 20mins to prepare, 12mins to cook
  • 625 calories / serving


  • 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

  • Energy

  • Fat

    30g 43%
  • Saturates

    16g 80%
  • Sugars

    38g 42%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 84.9g Protein 8g Fibre 3g


  1. 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.
  2. 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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