I recently made some delicious fudge and cherry raisin scones which turned out perfectly and I knew I had to share the recipe with my lovely readers. If you have a sweet tooth, then you need to bake these as soon as possible because I promise you will be left feeling fully satisfied. One of my favourite things about this recipe is how the fudge melts inside of the scones leaving you with a gooey and sweet sticky treat.
RECIPE – MAKES 8
350g self-raising flour
1 teaspoon baking powder
A small pinch of salt
85g room temperature butter cut into small cubes
75g caster sugar
1 teaspoon vanilla essence
180ml milk (plus extra for glazing)
FOR THE FILLING:
100g fudge cut into small pieces (you can buy premade fudge or make it yourself if you prefer)
40g cherry infused raisins (Nakd do a variety of flavoured raisins or you could just use normal raisins)
1. Pre-heat your oven to 220C/200C fan oven and line a baking tray with greaseproof paper. Put the tray into the oven while you prepare your scone mixture.
2. Sieve the flour into a large bowl and add the salt and baking powder and mix. Add the butter and using your fingers rub the mixture together until you have a fine crumb texture. Stir in the sugar.
3. Warm the milk in the microwave for 30 seconds until warm. Add the vanilla essence into milk and create a well in your scone mixture. Pour the milk into the scone mixture and using a spoon quickly stir the mixture together so you’re left with a sticky wet dough.
4. Tip out the dough onto a lightly floured work surface and press flat. Don’t worry if the dough feels a little wet and sticky, this is normal. Grab your fudge and raisins and generously sprinkle over the dough. Coat your hands with flour and lightly knead the mixture for 60 seconds helping to evenly spread the filling and create a smoother dough.
5. Pat the dough into a round circle around 3cm deep and using a cutter or a small glass turned upside down, press into the dough and lift up so you are left with a deep shaped scone. Repeat this step until you have 8 scones.
6. Take the hot baking tray out of the oven and place the scones on top. Brush the tops lightly with milk and place back in the oven for 12-15 minutes until the scones are golden and cooked.
7. Once your scones are out of the oven, leave them to cool slightly on a wire rack. Be careful when handling them when they are straight out of the oven as the fudge is extremely hot.
I completely forgot to take a picture of the finished scones until a few days later. But here is a picture I did get which doesn’t do them justice at all. They are lovely on their own; no cream, jam or butter needed. I find they go perfectly with a good cup of tea or coffee.
Have you been baking lately? What do you think of fudge and cherry scones?!