Christmas is fast approaching and for those of you who have yet to turn the booze soaked mincemeat into a cake, here is a way of using up a little.
A basic scone that can be altered to suit any tastebuds, the fruit and spices make these scones a special treat.
If you have to go out and buy fruit mince, soak the fruit in brandy or bourbon overnight with a grated apple. This will make the mince juicy and help keep the scone moist.
3 c plain flour
4 tsp baking powder
65 g butter, cold
1 tbsp white sugar
1/2 tbsp brown sugar
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 c mincemeat
1 tbsp mixed peel
½ lemon, zest only
½ orange, zest only
1½ c milk
2 tbsp demerara sugar
Preheat oven to 225 degrees. Line a baking tray with baking paper.
In a large bowl add flour, baking powder and butter. Using your hands rub the butter into the flour until it becomes the texture of soft breadcrumbs.
Stir through sugars, salt, spices, mincemeat, peel and zests.
Add half the quantity of milk and cut in with a knife. Add the remaining milk as necessary or until the mixture just binds. Don't over mix.
Turn out onto a lightly floured surface. Bring mixture together gently to 2cm thick. Cut.
Arrange on baking tray. Allow space between scones.
Brush with milk and sprinkle over demerara sugar.
Bake for 10-15 minutes or until risen and golden.