Edd Kimber's Mincemeat Scones

  • 250g white spelt flour
  • 100g ground almonds
  • 1 tbsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g unsalted butter, diced and chilled
  • 80g golden caster sugar
  • 250ml buttermilk
  • 175g mincemeat
  • Handful of sliced almonds (optional)
  • Demerara sugar (optional)

Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.

In a large bowl mix together the spelt, almonds, baking powder, baking soda and salt. Add the butter and using your fingers or a pastry blender rub in the butter until the mixture resembles breadcrumbs.

Stir in the caster sugar and in a small bowl mix together the buttermilk and the mincemeat. Add to the flour mixture and mix gently together to form a soft dough.

Turn out onto a lightly floured work surface and knead lightly together until smooth. Press the dough into a flat round, about 9-inches in diameter.

Cut the round into 8 triangles and place onto the prepared baking tray. Brush the scones with a little milk and sprinkle over the almonds and a little demerara sugar if using.

Bake in the preheated oven for around 15 minutes until golden. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool further. My preference is serve these whilst still a little warm with a little butter.

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