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
- 100g butter
- 300ml milk
- 200g fudge, chopped into chunks
- 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!