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500g self-raising flour
1tsp baking powder
1tsp ground cinnamon
100g Mr Hugh’s rapeseed oil
1 x 284ml pot buttermilk
Milk, for brushing
Flaked almonds, for sprinkling
For the brandy butter-
150g soft unsalted butter
150g icing sugar
½tsp vanilla extract
Heat oven to 220°C and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder and cinnamon. Add in the Mr Hugh’s rapeseed oil, mix together until incorporated and crumbly then lightly toss through the mincemeat. Stir in the buttermilk with the blade of a knife to make a soft dough.
Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Stamp out rounds using a large floured cutter then place the scones on the baking tray, spaced apart. Brush with milk, scatter with the flaked almonds and gently press to help them stick. Bake for 12 minutes until golden. Meanwhile beat the butter and icing sugar together until soft and smooth. Add the vanilla then gradually beat in the brandy. Serve with the scones.
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