A traditional scone is a stalwart British snack. Don’t get me wrong, I love a raisin scone laden with clotted cream and smothered in jam, but sometimes I just fancy mixin’ it up a little. Let me introduce…
Sweet, filling, satisfying. Honestly the perfect snack when you’re feeling the afternoon hunger pang. It’s also one of the most simple recipes that I’ve created. Feast your eyes on this…
250g self raising flour
- Preheat the oven to 170 C / gas mark 3.
- Put the butter and flour in a mixing bowl. Rub the mixture into your finger tips until it looks like breadcrumbs.
- Keep folding the mixture using a palette knife, adding your fudge to make sure it is evenly distributed.
- Add the milk in little by little until the mixture resembles a sticky dough. Add just enough flour to the bowl so as to stop the sticky outer edges of the dough, smoothing into a ball.
- Roll out and cut into rounds using a cookie cutter. Place on a lined baking tray in the oven and bake for twenty – thirty minutes.
- Eat on their own or topped with jam/peanut butter or just plain butter.
Far too easy to not try – let me know if you venture into your kitchen to make these!