Mincemeat Scones - A Great Way To Finish Christmas Leftovers

Christmas is over, boohoo! The good news is, I managed to have very minimal leftover food to sort out over the new year period apart from some mince pies and Christmas shortbread cookies.

However, this Christmas I didn't make as many mince pies as I usually do, so I've got quite a bit of mincemeat left in the fridge. Fortunately, it does keep pretty well and I already knew what I want to do with it - a few things in mind, in fact.

I did plan on baking some festive flavoured scones for Christmas Day breakfast but something else got in the way so that didn't happen. Now it looks like the perfect time to make up for it.



The ingredients:
100g butter, softened
330g plain flour
2 teaspoons baking powder
1 teaspoon brown sugar
A pinch of salt
170ml milk
100g of leftover mincemeat
1 egg for glazing, lightly beaten

Soften the butter in a large mixing bowl, mix all the dry ingredients in another bowl (I usually use the bowl that came with the electronic scale - really useful as I can just weigh everything at once) then add it to the butter.

I still don't own a food processor, and this time I've tried using my super reliable silicone spatula to do the mixing. As the butter is completely softened, the process is rather easy and turned out quite nice and crumbly.

Mix in the mincemeat. Then pour in the milk gradually, and form a dough as quickly as possible, so that the dough is kept as cool as possible, and not overworked (or the baked scones would be tough).

Cover with cling film and chill it in the fridge for about 30 minutes, then roll it out to about 2cm thickness. 

Cut each one out with a pastry cutter/mould, arrange them on a baking tray lined with baking parchment, brush each top with some beaten egg, then bake in the preheat oven at 180ºC for 15 minutes.

When it's done, cool them on a rack before eating.



Although using basically the same recipe from the Raisins and Orange Peel Scones I made few months ago, I reduced the baking powder by half a teaspoon as I found the last batch slightly on the spongey side. I suppose I could still try to go a little less next time, but as of now I'm rather happy with the texture.

The sweetness and tanginess from the mincemeat worked really well in the scones. The fact that my mincemeat is quite juicy, the fruity bits don't dry up or burn in the bake. In fact it keeps the scones quite soft and moist, I don't think I even need to have them with extra jam.

I haven't used up all the remaining mincemeat just yet so I may either bake another batch pretty soon, or make a mincemeat loaf for Lunar New Year 😀

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