I always make a batch of homemade mincemeat in December, ready to make mince pies or other festive goods throughout the month. My version is vegetarian and sweetened only with the dried fruit itself so I feel it is a tiny bit healthier (!). This year I made these scones for Christmas morning but with a spare jar of two of mincemeat in the fridge come January I thought they are also a great bake to use up leftover mincemeat after the festive season. With a hint of spice and the sweetness of the fruit they are deliciously comforting straight from the oven with a cup of tea on a dark and cold January day!
Ingredients for the Mincemeat Scones:
- 500g self-raising flour
- 100g unsalted butter, cool but not cold
- Good pinch baking powder
- Pinch salt
- 1tsp ground cinnamon
- 1tbsp caster sugar
- Grated zest 1 small orange
- 250ml full-fat milk
- 1 egg, beaten
- 1/2 jar mincemeat (homemade or shop bought), approx 200g
- 1 egg mixed with a little milk to glaze
- Handful flaked almond (optional)
Step 1: Preheat the oven to 170°C/315F.
Step 2: Sift the flour, baking powder and cinnamon into a large bowl. Add the salt and stir to combine
Step 3: Add the butter and rub into the flour until it looks like fine breadcrumbs.
Step 4: Add the caster sugar and stir to combine.
Step 5: Add the mincemeat and orange zest and stir again until just combined.
Step 6: Mix together the egg and milk before adding to the flour mixture. Stir until just combined. If a little dry add some more milk to make a moist dough.
Step 7: Turn the dough onto a floured surface and roll lightly with a rolling pin until approx 3cm thick.
Step 8: Cut out scones using a round cutter. Place scone on a lightly greased or lined baking tray and brush with the egg/milk wash. Sprinkle with flaked almonds if using.
Step 9: Bake for 15-20mins until golden.
Step 10: Remove from the oven and place on a warm rack to cool.
Step 11: Enjoy as soon as possible with a little melted butter or some jam!
Storage: Scones are best enjoyed on the same day but can be stored in an airtight container. They can also be frozen for up to 3 months.