Recipe: Drop Scones With Clementines & Mincemeat
These turn out rather like an American pancake; Mark Hix finds the best results are with gluten free self raising flour as it gives them a really light texture and deals with any gluten intolerances.
Farm Shop Foraged Mincemeat is perfect in this recipe.
Recipe courtesy of Mark Hix
Ingredients
For The Drop Scones
- 100g Farm Shop Forgaged Mincemeat
- 130g gluten free self-raising flour
- 20g granulated sugar
- 1 egg, beaten
- 120-130ml milk
- A little rapeseed oil
- Butter for greasing
For The Clementine Sauce
- 6 clementines
- 100ml orange juice
- 30g caster sugar
- 1tsp cornflour diluted in a little water
Method
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Step 1
To make the drop scones: put the flour into a bowl with the sugar, add the egg and whisk in enough of the milk to form a thick smooth batter then stir in the mincemeat.
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Step 2
To make the sauce peel two of the clementines and segment them. Half and squeeze the juice from the other two and put all of the peel and shells from the squeezed ones in a saucepan with the juice, the extra juice, 100ml water and the sugar. Bring to the boil and simmer gently for 5-6 minutes then stir in the diluted cornflour and simmer for a minute. Strain into a bowl, add the segments and leave to cool.
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Step 3
Heat a heavy or non stick frying pan pan, add a little oil and butter butter. Drop spoonfuls of the mixture into the pan and let them cook for 3 minutes until bubbles rise, then turn them over with a palette knife or spatula and cook for another 2-3 minutes. Place them on kitchen paper while you are cooking the rest of the mixture.
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Step 4
To serve warm up the drop scones and serve with the cream and sauce