Add DAWN® Traditional Scone Mix, Water, Mixed Spice, and Mixed Peel 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 remaining 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.