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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