Now don’t get me wrong, I DO love a warm mince pie or four, and they are always on my Christmas baking menu every year – in fact, I am already thinking of baking them in November, such is my love or should I say lust for a crumbly, buttery, booze-laden mincer, as we call them “up North”…..but, it’s nice now and then to have a wee change, and thus today’s recipe was created for something new…….call it Avant Garde, but why not have mincemeat in scones?
So, with a jingle of festive bells and a jangle of elfin whistles, I bring to you my latest Churchill China recipe for the season…..Mincemeat Scones. These were an utter triumph when I made them on the First Sunday in Advent, 30th November, and they were polished off in rapid quick time as soon as they hit my pretty Penzance patterned plate. All that was needed to scoff these fruity little numbers was a generous spreading of butter and we were all in scone and mincemeat heaven.
These would make a WONDERFUL alternative to mince pies for those of you who are not big pastry lovers and I have already made another dozen for the freezer.There is one rule for making this recipe, and that is PLEASE use a high quality mincemeat and a fat-free one is also best. I have a fabulous recipe for TraditionalBoozy Mincemeat with Apples on Lavender and Lovage that would be perfect for this recipe.
This time last year saw me making puddings with some of my beautiful Penzance china…….namely a fabulously easy to makeQuick and Easy Microwave Mincemeat Christmas Pudding Recipe.As Churchill China’s UK Blogger and Ambassador, I am lucky enough to have most of their range, including the rather iconic pudding basin and other baking apparel. So, for this year’s festive recipe, I thought I would feature their gorgeous rolling pin, sugar/flour sifter and butter dish, as well as some of the side plates.
As well as this super pud and today’s mincemeat scones recipes, I also have some other lovely recipes for the season such as…..
…….Little Spiced Chocolate Christmas Tree Cakes.…….
……as well as someSpiced Mincemeat Meringue Pies too!
But, back to today’s recipe, these sconeswould be spot on for any Christmas Tea Time Table menu, or why not slip a couple into a lunchbox for school or the office?Mini versions would also be perfect for the canapé buffet table, as well as for a winter picnic. Make them now and freeze them before shopping, school nativity plays, carol concerts and office parties take over your life…….and let me know what you think of you make them! Have a wonderful rest of the week……see you soon with more recipes and a new giveaway, Karen
Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. With thanks to Churchill China for sending me some further items from the Penzance range to use and review. I was not asked to write a positive review and all thoughts and opinions are my own.
Karen S Burns-Booth
Mincemeat Scones
Print recipe
| Serves | 10 to 12 Scones |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas |
| Region | British |
| By author | Karen S Burns-Booth |
Ring the changes with these delectable mincemeat scones this Christmas instead of the usual mince pies. These are easy to make and taste amazing when served warm with butter. Try to use a high quality mincemeat and a fat free one is also best.
Ingredients
- 225g self raising flour
- pinch of salt
- 50g butter
- 50g caster sugar
- 1 large free-range egg beaten with 50mls milk (add more milk if too dry)
- 150g mincemeat (about 5 heaped tablespoons)
Note
Ring the changes with these delectable mincemeat scones this Christmas instead of the usual mince pies. These are easy to make and taste amazing when served warm with butter. Try to use a high quality mincemeat and a fat free one is also best.
Directions
| Step 1 | Pre-heat oven to 225C/450F/Gas mark 8 and grease and/or line a large baking sheet/tray with baking paper. |
| Step 2 | Mix the salt with the flour in a roomy mixing bowl and then rub in the butter until it resembles fine breadcrumbs. |
| Step 3 | Add the caster sugar, mix well before adding most of the egg and milk mixture (leaving a little back to glaze). Mix lightly with a wooden spoon until it is all incorporated. |
| Step 4 | Add the mincemeat and mix again - you should have a wet dough - do not over mix. |
| Step 5 | Tip the scone dough out onto a well floured board and gently roll it out with a floured rolling pin, adding more flour as you roll; you want a large circle of scone dough that is about 1" (2.5cms) thick. |
| Step 6 | Dip a scone/biscuit cutter into flour and stamp out 10 to 12 scones, placing them onto the prepared baking sheet/tray straight away. |
| Step 7 | Brush the tops of the scones with remainder of egg and milk mixture and bake them in the pre-heated oven for 12 to 15 minutes, or until well risen and golden brown. |
| Step 8 | Allow to cool on a wire rack before serving warm, split and spread with butter and jam. These scones freeze very well too. |
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