Preheat the oven to 160˚C.
Sieve the flour and baking powder together into a large bowl. Add the caster sugar and Rub in the butter with your fingertips.
Add the mincemeat and the egg and most of the buttermilk.
Mix to a soft dough. If the mixture is too dry , add the rest of the buttermilk or if it is wet & loose add in a little extra flour.
Transfer the mixture to a floured surface and flatten it out to about 3-4cm in depth.
Using a scone cutter or a glass cut out some shapes and transfer them to a lined baking tray.
Brush with some leftover buttermilk or egg wash over the top of the scone.
Bake for 25-35 minutes. Remove from the oven and dust with icing sugar.
Serve the scones with the jam and whipped cream and a cup of tea.