Sometimes you have some mincemeat sitting around. And sometimes you don’t feel like making pastry. So I came up with this recipe for quick and easy, fruity, Mincemeat Swirl Scones.
It’s simply a regular scone dough mixture but instead of cutting it into rounds, you roll it into a large rectangle and spread the dough with mincemeat. Then simply roll it up like a Swiss roll and cut it into slices that are about 2.5cm wide.
Best to bake this on some baking parchment as some of the mincemeat may bubble out and stick to the tin. But, because of this, the underside of the scones looks best for presentation as the mincemeat coats the base of these Mincemeat Swirl Scones.
As with any scones, these are best eaten on the day they are made. Even better if you eat them fresh from the oven while they are still warm.
No need for butter or jam. But a little bit of cream wouldn’t hurt!
Mincemeat Swirl Scones
- 8 oz or 225g plain flour
- 4 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- 3 oz or 85g cold butter
- 4 fl oz or 120ml milk
- 1 egg, beaten for glaze
- 8-10 oz or 225g-285g mincemeat
- Preheat oven to 400F/200C.
- Sieve the flour, salt, baking powder and sugar into a large bowl.
- Rub the butter into the flour until it resembles breadcrumbs.
- Slowly add the milk until you have a stiff dough. Don't add it all at once because you may not need it all and you'll end up with a sticky dough.
- Roll the dough out into a rectangle about 30cm/12 inches long and about half as wide. Spread the mincemeat over the scone dough to make an even layer.
- Working from the long side, roll up the mincemeat-filled scone rectangle like you were rolling a Swiss roll.
- Brush the scone roll with the beaten egg.
- Using a sharp knife or bench scraper, cut the scone roll into pieces about 2.5cm/1 inch thick. Place on a lined baking tray, leaving some room for the scones to rise.
- Bake for around 12 minutes or until golden. Remove to a wire rack to cool.