Recipe: Sconut Recipe by Baker Gatherer

A ‘Sconut’ is a fusion of a scone and a donut, taking the best parts of both to form one. This fusion combines the classic scone texture we know and love, flavoured with the taste of cinnamon donuts, coated in cinnamon sugar and filled with lashings of fresh cream and strawberry jam. It’s a match made in heaven, and perfect enjoyed with a nice hot cup of Bell Tea on a sunny weekend morning.

This recipe was created by food blogger Dane of Baker Gatherer to celebrate Bell Tea’s 120th birthday since creating their original brew in Dunedin back in 1898.

Prep time 35 mins, cook time 15 mins
Serves 16 – 20

Ingredients:

Base:

• 510g Plain Flour
• 5 tsp baking powder
• 60g butter
• Pinch of salt
• 1 TBS sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla extract
• ¾ cup milk

Cinnamon sugar:

• 80g butter – melted
• 200g sugar
• 1 TBS cinnamon

Filling:

• 200ml cream
• 80g icing sugar
• 1 tsp vanilla extract
• 4 tsp water (optional)
• 1 tsp gelatin (optional)
• Strawberry jam

Directions:

1. To start, flick oven on to 180°C degrees bake and line an oven tray with baking paper.
2. Using a large bowl, add all of the dry ingredients and mix thoroughly.
3. Add the butter and rub into dry ingredients until it resembles a fine crumb.
4. Finally, pour in milk and vanilla, and mix through with a knife until dough comes together (add a little more milk or flour if needed to get the right consistency).
5. Turn dough out onto a floured bench and knead for about a minute before rolling dough out to approximately 1cm thickness.
6. Using a circular cookie cutter or upside down drinking glass, cut out circles of dough and arrange them on a prepared baking tray.
7. Bake for 15 minutes or until risen and cooked through.
8. While baking, start prepping the cinnamon sugar.
9. Melt butter in a bowl a set-aside. Also mix together the sugar and cinnamon in another bowl too.
10. When the scones come out of the oven, immediately coat them in melted butter and cover with cinnamon sugar one at a time. Set aside to cool completely.
11. Once cooled, it’s time to fill with whipped cream. I like to use gelatin to stabilise the whipped cream, which then holds nicely inside the scones.
12. So to start, add the water to a ramekin, then sprinkle over gelatin. Allow to sit for roughly 5 minutes.
13. Either using a free-standing mixer or a hand-held beater beat the cream, icing sugar and vanilla for a minute to combine.
14. When the gelatin is set, place in the microwave for 10 seconds to melt back into a liquid before pouring into the cream mixture while beating on a high speed. Continue to beat until whipped.
15. To assemble your Sconuts, slice in half, pipe with whipped cream and add a dollop of strawberry jam. Perfect to enjoy with a hot cup of tea!

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