Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF. Ring the changes with these delectable mincemeat scones, instead of the usual mince pies. These are easy to make and taste amazing with butter. All that was needed to scoff these fruity little numbers was a generous spreading of butter and we were all in scone and mincemeat heaven.

Jam use alert: I made these but used a pint of home canned apple/pear mincemeat and also subbed gf flour. An adaptation from an old family Traditional Mincemeat recipe which was passed down through my Mum's side of the family. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. You can cook Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

1. Prepare 240 g of gluten-free / plain flour.
2. It’s 1/4 tsp of xanthan gum if using GF flour.
3. Prepare 3 tsp of baking powder.
4. You need 50 g of Stock block margarine (gold foil).
5. It’s 50 g of caster / superfine sugar.
6. Prepare 65-75 ml of light coconut milk.
7. Prepare 50 ml of Brandy / Cointreau /light coconut milk.
8. It’s 4 of heaped tbsp mincemeat from my previous recipe / jarred is fine.

I am posting this in early September so it can be. IF you're looking for an alcoholic twist to the traditional mince pies this Christmas, Marks & Spencer has just started selling Prosecco infused mincemeat. Packed with flavours of Prosecco, juicy vine fruits, cherries and spices, the flavour combination sounds odd but we're yet to try it. A Christmas Recipe for Mincemeat, the filling for mince pies.

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF instructions

1. Pre-heat oven to gas 8 / 225C / 450F and line a baking tray with parchment paper.
2. Mix the flour, xanthan gum if using and baking powder together then rub or cut in the butter until the mixture resembles breadcrumbs.
3. Add the caster sugar and half of the milk to form a dryish dough.
4. Stir in the mincemeat and add the booze and just enough of the remaining milk as required to make the dough soft and very slightly damp.
5. Flour a work surface and pat the dough out until it's an inch thick.
6. Use a 2.5 – 3cm round cookie cutter to stamp out the scones. Reform the dough to cut more. You should end up with around 12.
7. Place on the baking tray and glaze with extra milk.
8. Bake for 12 – 15 minutes until well risen.
9. Let cool a bit before halving and spreading with apple butter or more mincemeat and dare I suggest, a thin slice of marzipan unless you avoid nuts! Dust with icing sugar for a more festive presentation.

Remove the bowl from the oven. Don't worry about the appearance of the mincemeat, it will look like it's swimming in fat, but this is how it should look! A little treat every day until Christmas! Boobies everyday, all year long, on Boobyday. Vickys Apple Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.