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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys boozy mincemeat christmas scones gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF:
  1. Get gluten-free / plain flour
  2. Prepare xanthan gum if using GF flour
  3. Prepare baking powder
  4. Take Stock block margarine (gold foil)
  5. Take caster / superfine sugar
  6. Make ready light coconut milk
  7. Make ready Brandy / Cointreau /light coconut milk
  8. Make ready 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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