I came up with this recipe when given some rather delicious Copperpot Originals Limoncello Fudge to sample. Being a huge fan of a good cream tea I decided to experiment by adding the limoncello fudge to a traditional scone recipe alongside the zest of a lemon to really ramp up the lemony flavour in the fudge. The addition of the fudge was a resounding success with my friend Alison saying it was one of my best bakes to date!
Top these beauties with a good dollop of clotted cream and a spoonful of lemon curd and you have yourself an afternoon tea with a twist.
More about Copperpot Originals Limoncello fudge
Cornish based confectionery producers, Copperpot Originals, have announced their newest fudge flavour; Limoncello Butter Fudge. Made in St Ives the new flavour was inspired by a wedding on the Amalfi Coast in Summer 2017.
Originally made as a bespoke batch as wedding favours for family friends the resounding delight at the Limoncello flavour inspired production in the Copperpot factory in St Ives. The Italian Limoncello creates a zesty zing to the sweet butter fudge. The crumbly, melt-in-your-mouth texture combined with the citrusy hit of lemon makes this new flavour indulgently moreish.
Commercial Director Mark Brian says: “I’m thrilled to launch the new Limoncello Butter Fudge flavour. We took the fudge to the ISM Germany, the world’s largest trade fair for sweets and it was incredibly well received! Each bite takes me back to the Amalfi Coast – the Limoncello adds a sharpness to the sweet taste of fudge.”
- 225g self-raising flour
- Zest of a lemon
- 50g butter
- 25g caster sugar
- 150ml milk
- 75g Copperpot Originals Limoncello fudge
- Icing sugar to decorate
- Clotted cream
- Lemon curd
- Pre-heat oven to 220C/gas 7and lightly flour a baking tray
- Sieve the flour into a large bowl. Cut the butter into small chunks and add to the flour.
- Rub the butter into the flour until it resembles bread crumbs. Add the sugar, milk and Copperpot Limoncello fudge.
- Use a knife to mix the ingredients together into a soft dough then bring together with your hands.
- Sprinkle the work surface with flour and place the dough on it. Pat it out until about 1cm thick.
- Cut discs out of the dough with a biscuit cutter. Squeeze the scraps together and pat out again. Repeat until all of the dough has been used.
- Put the scones onto the prepared baking trays, leaving plenty of room between each scone.
- Bake for 10-12 minutes or until golden brown and risen. Remove from the oven and place on a wire rack to cool.
- Sprinkle with icing sugar and serve warm with clotted cream and lemon curd.
This post first appeared on Tara's Busy Kitchen (and Other Stories) - Food, Re, please read the originial post: here
