Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

Another use for sweet mincemeat and Cointreau, my Boozy Mincemeat Christmas Scones!


12 servings

  1. 240 g gluten-free / plain flour

  2. 1/4 tsp xanthan gum if using GF flour

  3. 3 tsp baking powder

  4. 50 g Stock block margarine (gold foil)

  5. 50 g caster / superfine sugar

  6. 65-75 ml light coconut milk

  7. 50 ml Brandy / Cointreau /light coconut milk

  8. 4 heaped tbsp mincemeat from my previous recipe / jarred is fine


  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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