Limoncello Fudge Scones

Limoncello Fudge Scones

Limoncello Fudge Scones
Limoncello Fudge Scones

Servings
8
Cook Time
25mins

Servings
8
Cook Time
25mins

Ingredients

  • 225g


    self-raising flour



  • Zest of a lemon

  • 50g


    butter

  • 25g


    caster sugar

  • 150ml


    milk

  • 75g


    Copperpot Originals Limoncello fudge



  • Icing sugar to decorate

To Serve



  • Clotted cream



  • Lemon curd

Instructions
  1. Pre-heat oven to 220C/gas 7and lightly flour a baking tray

  2. Sieve the flour into a large bowl. Cut the butter into small chunks and add to the flour.

  3. Rub the butter into the flour until it resembles bread crumbs. Add the sugar, milk and Copperpot Limoncello fudge.

  4. Use a knife to mix the ingredients together into a soft dough then bring together with your hands.

  5. Sprinkle the work surface with flour and place the dough on it. Pat it out until about 1cm thick.

  6. Cut discs out of the dough with a biscuit cutter. Squeeze the scraps together and pat out again. Repeat until all of the dough has been used.

  7. Put the scones onto the prepared baking trays, leaving plenty of room between each scone.

  8. Bake for 10-12 minutes or until golden brown and risen. Remove from the oven and place on a wire rack to cool.

  9. Sprinkle with icing sugar and serve warm with clotted cream and lemon curd.