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Mincemeat Scone with Brandy Butter

Mincemeat Scone with Brandy Butter


Scone Mix
Brandy Butter



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