Spiced mincemeat buttermilk scones

Spiced mincemeat buttermilk scones

How to Cook Cakes
Peter Cassidy

These scones are richly flavoured and fruity, so they need only a slick of good unsalted butter to serve. Or, at Christmas, try serving them spread with a little brandy butter.


Quantity Ingredient
225g self-raising flour, plus extra to dust
1 large orange
1 1/2 teaspoons ground mixed spice
1/2 teaspoon salt
55g butter
15g caster sugar
150ml buttermilk
4 tablespoons good quality mincemeat
2 tablespoons milk
demerara sugar, to sprinkle


  1. Heat the oven to 220°C. Dust a baking sheet with flour.
  2. Finely grate the orange zest and set aside. Sift the flour into a large bowl with the mixed spice and salt.
  3. Cut the butter into cubes and, using your fingertips, rub it into the flour until it resembles coarse breadcrumbs, then stir in the sugar.
  4. Pour the buttermilk into a jug or small bowl, add the mincemeat and orange zest and stir together, using a fork.
  5. Make a well in the centre of the dry ingredients, pour in the wet mixture and, using a cutlery knife, stir briskly until it forms a soft, springy dough.
  6. With lightly floured hands, gather the dough together and pat it out to a thickness of about 2.5cm. Using a small pastry cutter, dipped in a little flour to prevent it from sticking to the dough, stamp out rounds. Push the offcuts together to make an extra scone.
  7. Place the scones on the prepared baking sheet and brush the tops liberally with milk, but taking care not to let the milk drip down the sides of the scones, as this may prevent them from rising properly. Sprinkle with demerara sugar and bake in the top third of the oven for 12–15 minutes, or until well risen, golden brown and cooked through.
  8. Remove from the oven and transfer the scones to a wire rack to cool slightly before serving.
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