So I am not one for liking cake and have more of a savoury preference…but fruit scones and churros…. yes please! My baking love child of fruit scones and churros together! Plus they look lovely with the fanned layers on the top!

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Makes 8-10

Ingredients:

337g self raising flour (plus little extra for rolling out)

75g caster sugar

75g butter, cold and cubed

3/4tsp baking powder

1/4tsp ground cinnamon

Pinch of salt

200ml milk

75g raisins/sultanas (optional)

4-5tbsp melted butter

6tbsp caster sugar

2-3tso ground cinnamon

Pinch of salt

Glaze:

2cups Icing sugar

3-4tbsp milk

1/2tsp cinnamon

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Method:

Preheat oven to 200’c, grease cupcake tin, (line baking sheet with baking paper if making scones).

In a large mixing bowl, add the flour, baking powder, salt, 1/4tsp of cinnamon, cubed butter and sugar. Using your finger tips only, rub the butter through the flour, lifting your hands up as you go to get air into the mix. You can plus the mix in a food processor, I would really advise you don’t as you can easily over mix the recipes! Keep doing this until you small flakes of butter throughout the mix. Now add the raisin, and little by little add the milk, mixing in a cutting motion with a dinner knife until it gets tacky and starts to clump together.

Now dust your work surface with a little flour and lightly knead the dough until it comes together in a smooth ball. Flatten the dough out until it is about 1.5inches thick. Using your cutter(I used a 2.5-3″ diameter cutter), cut out around 10 scones, lightly kneading the dough back together from the cuttings and cutting out more. Now if making scones, brush the tops only with a little milk and place them on the baking sheet in top third of the oven and bake for 12-15 minutes until golden and cooked through.

Now to make the Churones, take each cut disk of dough and cut into quarters. Roll the quarters out into rough disks, around the thickness of a pound coin, lay them all out and brush liberally the tops of the disks with the butter. Then sprinkle liberally with the caster sugar and cinnamon, now layer five of the disks and place into the cupcake tin side ways on, so you see the layers from the top. Repeat with rest of the disks. Bake in the top third of the oven for 18minutes, lightly covering with tin foil if getting too dark. Remove from oven and leave to rest for 5-10mins.

To make the glaze, simply mix all the ingredients together in a small bowl until smooth. Holding your Churone from the bottom, dunk it and turn it to cover the top well and place on cooling rack. Repeat with others. I glazed mine three times each to get a nice glaze over the tops!

Serve with Nutella or chocolate spread of your choice! Can be frozen (without glaze) and warmed through.

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