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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys boozy mincemeat christmas scones gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have vickys boozy mincemeat christmas scones gf df ef sf nf using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF:
  1. Make ready 240 g gluten-free / plain flour
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Get 3 tsp baking powder
  4. Get 50 g Stock block margarine (gold foil)
  5. Prepare 50 g caster / superfine sugar
  6. Make ready 65-75 ml light coconut milk
  7. Prepare 50 ml Brandy / Cointreau /light coconut milk
  8. Take 4 heaped tbsp mincemeat from my previous recipe / jarred is fine
Instructions to make Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF:
  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

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