Tuesday, 13 December 2011
mincemeat scones - a Christmas tea time treat
I was whipping up a batch of scones last night, as you do... trying out a new recipe, as you do... and at the moment of adding the sultanas a thought struck me... what if I throw in some mincemeat at this stage instead of the dried fruit... surely I would have something rather yummy and wonderfully Christmassy too..?
the recipe i'm not so impressed with... it was a little shaggy... but I coped... the concept however is well up there along with other Christmas miracles including the Star of Bethlehem, The Virgin Birth and even the Little Baby Jesus...
... blasphemy aside, I used my recently made whisky mincemeat, which I hadn't tasted until now and is bloody amazing, even if I say so myself... but it also really added something special to the mix...
... i'm entering these little nuggets of Christmas joy into this months Tea Time Treats, hosted so wonderfully by the divine Karen over at Lavender and Lovage and the stunning Kate at What Kate Baked.
even though i'm not crazy for this recipe, it did work and they tasted very good... and as with all scone recipes, lightness of hand is of the essence...
400g plain flour
1/2 pint milk
25g caster sugar
1/4 teaspoon salt
2 teaspoons creams of tartar
1 teaspoon bicarbonate of soda
4 large tablespoons of home made whisky mincemeat
- place the sugar into the milk and stir until dissolved
- sieve the dry ingredients into a bowl and rub in the butter as lightly as possible
- add the milk and mincemeat in alternating spoon-fulls, bringing it all together with a knife until you form a sticky dough
- flour your work surface and pat down the dough onto it, till the dough is just thinner that the depth of the cutter you're going to use.
- cut out your scones with a sharp slap and bake on a pre-lined baking tray in a hot oven (200C) for 12-14 minutes or until golden
eat and of course, enjoy!