Cream tea with a fudgy twist!

Cream tea with a fudgy twist!

There’s no greater British delicacy than tea and scones so we decided to Blingify our cream tea by adding Bling Bake Stable Caramel Fudge to scone dough to make these delicious scones doused in fudgy goodness! Then we dolloped on clotted cream for good measure.

We made 9 fudgy scones using this recipe, here’s how we did it! 


350g self-raising flour

1 tsp baking powder

85g cold butter

3 tbsp caster sugar

1 tsp vanilla extract

1 tsp lemon juice

150g Bling bake stable caramel fudge



Step 1: In a large bowl add sifted flour and cold butter (chopped into small squares) and mix with your finger tips until the mixture resembles fine bread crumbs.

Step 2: Add sugar and mix in with your fingers until evenly distributed.

Step 3: Create a dome in the centre of your mixture and add the milk, vanilla extract and lemon juice. Fold with your fingers until completely mixed, you may need to add extra flour until the dough is dry enough to roll without sticking. It should still be slightly moist.

Step 4: Add the bake stable caramel fudge and fold into the dough until evenly distributed.

Step 5: Sprinkle flour on to your work surface and rolling pin and roll out your dough, leaving it at a height of at least 5cms.

Step 6: Cut out your scones using a round cookie cutter of your choice – if you don’t have a cookie cutter you can also use a glass or mug.

Step 7: Place on a baking tray and glaze. We used a light brush of milk on this occasion but if you want your cones to have more of a golden bake you can brush the tops lightly with a whisked egg, making sure the egg doesn’t run down the sides of the scone.

Step 8: Bake for 10 minutes or until golden.

Step 9: Add heaps of clotted cream and enjoy the fudgy goodness!