You know when people say something they've eaten was 'better than sex' and you try the same thing and then feel a bit sorry for them? Not so here. These scones made my toes curl and my eyes shoot to the back of my head in two seconds flat... I'm just thankful I was alone when I tried one because it's not polite to show your sex face over afternoon tea.
You will need:
225g (8oz) of self raising flour
1/2 teaspoon of salt
55g (2oz) butter (cold and cubed)
30g (1oz) castor sugar (omit if you prefer)
150ml milk (1/4 pint) plus a little more to glaze
150ml whipping cream
1/2tsp vanilla bean paste
1 jar of caramel
Preheat the over to 220ºC & flour a baking sheet.
In a large bowl sieve the flour and salt together. Add the butter and pinch it and the flour together with your fingers until it forms a breadcrumb like texture. The mix will be quite dry.
If you're going to add the castor sugar, mix it in now. Throw in a handful of butterscotch flakes and fudge chunks (I used approximately 1/3 of a 100g tube of each) and stir in until evenly distributed.
Make a well in the centre of the mix and pour the milk into the well. Stir this into the flour mix with a palette knife until it is an even dough.
Transfer the dough to a floured surface and knead it gently. Then push or roll it out to a depth of 2.5cm. Using a small round pastry cutter, cut out your scones and place them onto the baking sheet about 10cm apart. Brush them lightly with milk before baking in the top of the oven for 20 to 25minutes until they are golden brown.
While the scones are baking whip the cream and vanilla until it is thick and smooth, keep it cool until ready to serve. Of course you can serve these with clotted cream if you prefer.
Allow the scones to cool on a wire rack or serve immediately. They will keep in an airtight container for up to four days or you can freeze them for up to a month (remember to allow them to defrost completely before serving).