Mince Pie Scone & Brandy Butter

Category, , , DifficultyIntermediate

A simple to make Christmas Scone, with the addition of Brandy mincemeat. Best eaten warm with brandy butter - one of the nicest things I have made!

Yields1 Serving
Prep Time12 minsCook Time15 minsTotal Time27 mins

 500 g Mourne & Bread Scone Mix
 1 Egg (Beaten)
 125 ml Water
 150 g Brandy Mincemeat
Brandy Butter
 150 g Unsalted Butter
 150 g Icing Sugar
 1 Capful Brandy (Suit to taste, horse it in for a stronger kick!)
 0.50 tsp Vanilla essence

1

Gather up all ingredients and utensils, just need a bowl mixing spoon and a floured work surface. Preheat oven to 220C.

2

Add Mourne and Bread Scone mix to bowl along with 1 beaten egg.

3

Add the 125ml of water, the mix contains Buttermilk powder so the buttermilk part is already there for you.

4

Add the brandy mincemeat, my amount is just a guide, but I used 150g in this recipe. The more you add however the more delicate or sticky the handling of the scone dough might be.

5

Get stuck in and give it a mix, until it starts to come together. Mix until most of the flour part is incorporated, you dont want to over mix as you will be kneading the dough next.

6

Tip out your mix onto a floured work surface.

7

8

Dust with plain flour, and start molding the dough into a round shape. This is the sticky part, so do not be afraid to dust with flour, and keep your hands well floured. Turn the dough in on itself until the dough is uniform and can hold structure.

9

10

Dust with flour and roll out to a rough square shape, approx 8 inches square and 1 inch deep. Just a different way of making scones, saves having to use a scone cutter and re-handling the dough.

11

Place on a baking tray, and wash to top with beaten egg or milk. It will have a nice shine to the scone.

12

Sprinkle the zest of 1 orange on top.

13

Using a floured knife, mark portion lines in the scone. I just marked it, but you could use a longer knife and cut through also. Pop into the oven and bake for 15-20 mins until golden brown and baked through, the centre will bake last, so be sure to check by touching, and if it springs back it is baked, or by using a skewer. While baking you can make up the Brandy Butter. Simply add the butter (better is slightly softened) to a bowl and whisk in the icing sugar bit by bit, until smooth, add in the brandy and vanilla essense, and give another wee whisk. Taste and add a bit more Brandy if you want, sure its Christmas!

14

Tada, to serve, cut along the lines and serve warm with Brandy Butter.

15

This version will make 6 big wedges of Christmas Scones. Really is a delicious eat this, and something slightly different. Santa would love one of these I reckon.

Ingredients

 500 g Mourne & Bread Scone Mix
 1 Egg (Beaten)
 125 ml Water
 150 g Brandy Mincemeat
Brandy Butter
 150 g Unsalted Butter
 150 g Icing Sugar
 1 Capful Brandy (Suit to taste, horse it in for a stronger kick!)
 0.50 tsp Vanilla essence

Directions

1

Gather up all ingredients and utensils, just need a bowl mixing spoon and a floured work surface. Preheat oven to 220C.

2

Add Mourne and Bread Scone mix to bowl along with 1 beaten egg.

3

Add the 125ml of water, the mix contains Buttermilk powder so the buttermilk part is already there for you.

4

Add the brandy mincemeat, my amount is just a guide, but I used 150g in this recipe. The more you add however the more delicate or sticky the handling of the scone dough might be.

5

Get stuck in and give it a mix, until it starts to come together. Mix until most of the flour part is incorporated, you dont want to over mix as you will be kneading the dough next.

6

Tip out your mix onto a floured work surface.

7

8

Dust with plain flour, and start molding the dough into a round shape. This is the sticky part, so do not be afraid to dust with flour, and keep your hands well floured. Turn the dough in on itself until the dough is uniform and can hold structure.

9

10

Dust with flour and roll out to a rough square shape, approx 8 inches square and 1 inch deep. Just a different way of making scones, saves having to use a scone cutter and re-handling the dough.

11

Place on a baking tray, and wash to top with beaten egg or milk. It will have a nice shine to the scone.

12

Sprinkle the zest of 1 orange on top.

13

Using a floured knife, mark portion lines in the scone. I just marked it, but you could use a longer knife and cut through also. Pop into the oven and bake for 15-20 mins until golden brown and baked through, the centre will bake last, so be sure to check by touching, and if it springs back it is baked, or by using a skewer. While baking you can make up the Brandy Butter. Simply add the butter (better is slightly softened) to a bowl and whisk in the icing sugar bit by bit, until smooth, add in the brandy and vanilla essense, and give another wee whisk. Taste and add a bit more Brandy if you want, sure its Christmas!

14

Tada, to serve, cut along the lines and serve warm with Brandy Butter.

15

This version will make 6 big wedges of Christmas Scones. Really is a delicious eat this, and something slightly different. Santa would love one of these I reckon.

Mince Pie Scone & Brandy Butter