Juliet Sear's sconuts - a scone / doughnut hybrid!
You’ve heard of the cronut and the cruffin... well it’s time for a new kid on the block. Juliet Sear has been in the test kitchen, and perfected a recipe for a brand new hybrid bake.
Unveiling her new invention just in time for Mother's Day, Juliet shows us how to combine the much loved scone with a donut - it's the sconut!
Makes about 12 – 15 sconuts
Vegetable oil for deep frying
1tsp vanilla extract
225g self-raising flour
Pinch of salt
55g cold butter, cubed
25g caster sugar
1 pot of clotted cream
150g strawberry jam
150g white caster sugar, for rolling
Fill a heavy based, large deep pan \(or deep\-fat fryer\) one third full with vegetable oil and heat to 170\-180C
Gently heat the milk and vanilla in a small pan, until just warm
Mix together the flour and salt and then rub in the butter
Once fully combined, stir in the sugar followed by the warm milk, to form a soft dough
Gently knead the dough for a minute until the dough is slightly firm, but not stiff or rubbery
Roll out the dough to approx. 2cm thick and use a 5\-6cm cutter to cut out your sconut shapes
Deep\-fry the sconuts for 2\-3 mins on each side, turning after the first minute and cook until golden brown on al sides and look light and puffy. Remove from the oil using a slotted spoon and drain on kitchen paper.
Roll the hot sconuts in white caster sugar and leave to cool slightly for 5\-10 minutes.
Once cool, use small sharp knife to make a small hole in each sconut and pipe in the clotted cream and strawberry jam.