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Dessert
Makes approx. 24 scones
A festive twist on a traditional scone! Serve with Christmas Conserve or Brandy Butter (or both!) for a Christmas Cream Tea.
1125g self raising flour
250g stork
125g caster sugar
5g salt
5g salt
1 jar Tiptree Mincemeat
500ml milk (Plus a bit extra to brush on top)
Preheat oven to 180C/350F.
Add flour, sugar, salt, baking powder and stork into a large mixing bowl. Combine until mixture resembles fine bread crumbs.
Add milk and whole jar of Tiptree Mincemeat and mix together until fully combined. The mixture should be slightly sticky.
On a lightly floured surface, roll out scone mixture until about 5 cm thick. Cut out using a 6cm diameter cutter. Place on a tray prepared with baking parchment, leaving a bit of room between scones to expand. Lightly milk wash the tops of the scones.
Bake in oven for 15-20 mins or until lightly golden. Allow to cool for at least 5 minutes before eating.
