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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

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

Energy
2635kj
625kcal 31%
Fat
30g 43%
Saturates
16g 80%
Sugars
38g 42%
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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