Christmas Scones with Marzipan & Mincemeat – Ring the changes with these delectable scones this Christmas instead of the usual mince pies
Fabulous Festive Scones served with Brandy Cream
Another festive recipe that I hope you will all love as much as we do! These Christmas Scones with Marzipan & Mincemeat are delectable, especially when served with brandy cream and extra mincemeat.
We all love Marzipan, in cakes, stollen and also when covered in chocolate, which I recently enjoyed in Vienna, on a Viking River Cruise.
Today’s recipe for Christmas Scones with Marzipan & Mincemeat is based on my Mincemeat Scones recipe, but with shredded marzipan added, as well as a sprinkling of flaked almonds on top.
I served these on the Fourth Sunday in Advent, which was also the Winter Solstice, as part of our weekly Sunday Tea Tray, and my husband loved them.
Serve these as part of the Christmas Afternoon Tea Table, with brandy cream, (I used Rodda’s Cornish Clotted Cream with Brandy) and extra mincemeat.
Please note, I used FAT-FREE homemade mincemeat in these scones – so, if you are using commercial made mincemeat, which has suet or butter in it, you may need to reduce the amount of mincemeat added.
I added brandy with the egg and milk, but I have also added fresh orange juice in the past – it’s up to you if you want that boozy flavour or not!
I hope you enjoy these Christmas Scones with Marzipan & Mincemeat if you make them – they are also delicious when served warm with butter.
Culinary Notes
- Ring the changes with these delectable marzipan and mincemeat scones this Christmas instead of the usual mince pies.
- These are easy to make and taste amazing when served warm with butter.
- Try to use a high quality mincemeat and a fat free one is also best.
- Mini versions would also be perfect for the canapé buffet table.
Shopping List
- 225g self raising flour
- 1/2 teaspoon mixed spice
- pinch of salt
- 50g butter
- 50g caster sugar
- 1 large free-range egg beaten with 50mls milk and 1 tablespoon of brandy (or fresh orange juice)
- 50g marzipan, grated or very dinely diced
- 150g mincemeat (about 5 heaped tablespoons)
- Flaked almonds
More Christmas Recipes
- 1930’s Special Christmas Pudding
- 1920’s BeRo Christmas Cake
- Sticky Toffee Date & Pecan Christmas Pudding
- Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce
- Christmas Ham and Macaroni Cheese
- Bubble & Squeak Christmas Scones
- Christmas Eve Fireside Supper Chicken & Ham Pie
- Betwixtmas Pie with Christmas Leftovers
- Christmas & New Year Cumbrian Chimney Pot Pie
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Christmas Scones with Marzipan & Mincemeat Recipe
Christmas Scones with Marzipan & Mincemeat
Another festive recipe that I hope you will all love as much as we do! These Christmas Scones with Marzipan & Mincemeat are delectable, especially when served with brandy cream and extra mincemeat.
We all love Marzipan, in cakes, stollen and also when covered in chocolate, which I recently enjoyed in Vienna, on a Viking River Cruise.
Today's recipe for Christmas Scones with Marzipan & Mincemeat is based on my Mincemeat Scones recipe, but with shredded marzipan added, as well as a sprinkling of flaked almonds on top.
I served these on the Fourth Sunday in Advent, which was also the Winter Solstice, as part of our weekly Sunday Tea Tray, and my husband loved them.
Serve these as part of the Christmas Afternoon Tea Table, with brandy cream, (I used Rodda's Cornish Clotted Cream with Brandy) and extra mincemeat.
Please note, I used FAT-FREE homemade mincemeat in these scones - so, if you are using commercial made mincemeat, which has suet or butter in it, you may need to reduce the amount of mincemeat added.
I added brandy with the egg and milk, but I have also added fresh orange juice in the past - it's up to you if you want that boozy flavour or not!
I hope you enjoy these Christmas Scones with Marzipan & Mincemeat if you make them - they are also delicious when served warm with butter.
Ingredients
- 225g self raising flour
- 1/2 teaspoon mixed spice
- pinch of salt
- 50g butter
- 50g caster sugar
- 1 large free-range egg beaten with 50mls milk and 1 tablespoon of brandy (or fresh orange juice)
- 50g marzipan, grated or very dinely diced
- 150g mincemeat (about 5 heaped tablespoons)
- Flaked almonds
Instructions
- Pre-heat oven to 225C/450F/Gas mark 8 and grease and/or line a large baking sheet/tray with baking paper.
- Mix the salt and mixed spicw with the flour in a mixing bowl and then rub in the butter until it resembles fine breadcrumbs.
- Add the caster sugar, mix well before adding most of the egg and milk mixture (leaving a little back to glaze). Mix lightly with a wooden spoon until it is all incorporated.
- Add the grated marzipan and mincemeat and mix again - you should have a wet dough - do not over mix.
- Tip the scone dough out onto a well floured board and gently roll it out with a floured rolling pin, adding more flour as you roll; you want a large circle of scone dough that is about 1" (2.5cms) thick.
- Dip a scone/biscuit cutter into flour and stamp out 8 to 9 scones, placing them onto the prepared baking sheet/tray straight away.
- Brush the tops of the scones with remainder of egg and milk (brandy) mixture and bake them in the pre-heated oven for 12 to 15 minutes, or until well risen and the flaked almonds are a light golden brown.
- Allow to cool on a wire rack before serving warm, split and spread with butter and jam. These scones freeze very well too.
Notes
Ring the changes with these delectable marzipan and mincemeat scones this Christmas instead of the usual mince pies.
These are easy to make and taste amazing when served warm with butter.
Try to use a high quality mincemeat and a fat free one is also best.
Mini versions would also be perfect for the canapé buffet table.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 215Total Fat 8gSaturated Fat 4gUnsaturated Fat 4gCholesterol 27mgSodium 54mgCarbohydrates 30gFiber 1gSugar 24gProtein 6g
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