Last year I shared my Cinnamon Swirl Scone recipe with you and was blown away by the positive feedback. This is an even more Christmassy version of it, using good old Christmas mincemeat. Like most of my recipes, it’s quick and easy, and can also be made ahead of time and chilled or frozen raw ready to be baked when impromptu, but welcome, Christmas guests turn up.
Make a basic scone dough like the one in the Cinnamon Swirl Scone recipe (I doubled it for this recipe as I was feeding a crowd), and roll out to a rough rectangular shape.
Spread roughly 450g mincemeat over the dough leaving about an inch gap at one side.
Roll up, wrap in greaseproof paper and chill for an hour, or freeze for use at a later date.
Slice and bake at 180oC for approximately 20 minutes, or until golden.
Slather in icing, or if you’re feeling very indulgent, icing sugar mixed with Baileys for a proper taste of Christmas.