Name: Chestnut and mincemeat scones
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups self-raising flour (gluten-free works too); 1 tsp baking powder; 2 large Tbsp dairy-free spread; 1/ 2 cup muscovado sugar; 1 tsp cinnamon; ½ orange, zested; ¾ cup plant-based milk; 3 Tbsp good quality mincemeat; 1 cup roasted & peeled chestnuts

Chestnut and mincemeat scones

27 Dec 2020

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

This recipe is another way of using up leftover Christmas mincemeat. Furthermore it’s vegan and you can use gluten-free flour too. These chestnut & mincemeat scones are really nice with a cup of tea or coffee during the winter festivities. Mincemeat recipes>>

Ingredients

2 cups self-raising flour (gluten-free works too)
1 tsp baking powder
2 large Tbsp dairy-free spread
1/ 2 cup muscovado sugar
1 tsp cinnamon
½ orange, zested
¾ cup plant-based milk
3 Tbsp good quality mincemeat
1 cup roasted & peeled chestnuts

Instructions

Put the chestnuts into a small food processor and whiz until you get a fine breadcrumbs-like mixture.
Mix the flour and baking powder in a large bowl. Add the margarine/spread and rub it with your fingers until the mixture resembles breadcrumbs. Add the sugar, ground chestnuts, orange zest and cinnamon, then mix with a palette knife.
Slowly and gradually pour in the milk, mixing with the palette knife to make a dough.
Finally fold in the mincemeat and shape a ball. Rest in the fridge for an hour or so. ( The dough can be frozen too).
Heat the oven to 190°C.
Roll the dough out between two large baking sheets into 2cm thickness. Using a cookie cutter, stamp out circles. Put these onto a lined baking tray.
Bake for 10-15 minutes until they have risen and light brown.
Check their base if they’re cooked through. If they are ready, move them to a wire rack to cool.
Dust them with icing sugar just before serving.