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Add all the scone ingredients (except the dried fruits) to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 1 minute.
Add the dried fruits and blend in on slow speed.
Decant onto a well-floured surface, round up lightly and let rest for 8 minutes.
Roll out to a 1 inch thickness and allow to rest for 4 minutes.
Cut out with a scone cutter (80-90g) and place onto a silicone lined baking tray.
Brush the tops with egg and allow to rest for a further 15 minutes.
Bake at 210° for approximately 15 minutes.
Add all the brandy butter ingredients to a mixing boul and mix until smooth.
When cool, cut in half and spread the base with brandy butter and top with a spoonful of mincemeat, replace the top of the scone.
MAKES: Approximately 16 Scones