With the addition of mincemeat, these delicious scones taste just like Christmas. A Dairy Diary recipe.
Self-raising flour 225g (8oz)
Salt ¼ tsp
Butter 50g (2oz)
Mincemeat 5 tbsp
Milk 5 tbsp plus extra for brushing
Demerara sugar for sprinkling
Butter or clotted cream and plum jam to serve
Preheat oven to 230°C/210°fan/Gas 8. Grease a baking sheet.
Sift flour and salt into a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs. Add mincemeat and milk and briefly mix, using a round-bladed knife, to a soft but not sticky dough.
On a lightly floured surface, roll out to about 1.5cm (¾in) thick, then cut out rounds using a 7.5cm (3in) cutter. Transfer to baking sheet, brush tops with milk, then sprinkle with sugar.
Bake for 7–10 minutes until risen and golden. Cool briefly on a wire rack.
Serve warm or cold with butter or clotted cream and jam, if you like.