Mincemeat scones with brandy butter recipe

  • Serves 8
  • 20mins to prepare, 12mins to cook
  • 625 calories / serving
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Heat 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 encorporated then lightly toss through 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 minutess 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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  • 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
  • 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


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