All Butter Mince Pie Scone Recipe

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.

In a large mixing bowl whisk together the all-purpose flour, baking powder, granulated sugar, salt, ground cinnamon and ground mixed spice until evenly combined.

Cut the very cold unsalted butter into roughly 1/2-inch cubes. Add the butter to the bowl with the dry ingredients.

Using a pastry cutter, two knives, or your fingertips (work quickly to keep butter cold), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These bits create flaky layers.

In a small bowl or measuring cup whisk together the whole milk, heavy cream, egg, and vanilla extract until smooth and combined.

Make a well in the center of the dry mixture and pour in about two-thirds of the milk-cream-egg mixture. Using a fork or rubber spatula fold the wet into the dry, lifting and folding until the dough just starts to come together.

Add the mincemeat to the bowl in several spoonfuls, gently folding it in so it becomes distributed but without overworking. If the dough seems too dry, add the remaining milk mixture a tablespoon at a time just until the dough holds together when pressed; it should be slightly sticky but not wet.

Turn the dough out onto a lightly floured surface and gently pat it into a round about 1-inch (2.5 cm) thick. Handle the dough minimally to keep scones tender.

Using a 2 1/2-inch round cutter (or a knife to cut wedges), cut rounds from the dough and place them on the prepared baking sheet about 1 inch apart. Gather scraps, gently press together once, re-roll to 3/4–1 inch thick and cut additional scones until all dough is used.

Brush the tops lightly with additional heavy cream and sprinkle the demerara or turbinado sugar over each scone for a crunchy, caramelized top.

Bake in the preheated 400°F (200°C) oven for 14–18 minutes, or until the scones are risen and golden brown on top. Rotate the pan halfway through baking for even color.

Remove the scones from the oven and transfer to a wire rack to cool for 5–10 minutes. If desired, dust lightly with powdered sugar before serving.

Serve warm or at room temperature. These scones are best the day they are made; to reheat, warm in a 350°F (175°C) oven for 5–7 minutes.