I can hear you saying, what on earth is a Sconut? Well, let me tell you. It’s the fusion of a scone and a donut, taking the best parts of both to form one. Inspired by New Zealand’s love for hot cups of tea, freshly baked scones and morish donuts, how could I not create something new with an exciting name to match.
I’ve always loved my scones filled with jam and cream, as well as my donuts. So this fusion only seemed natural to experiment with. Imagine 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. This all sounds like a match made in heaven and the perfect treat to enjoy with a nice hot cup of Bell Tea Original on a sunny weekend morning.
For as long as I can remember, Bell Tea had always been a staple in my household and was always my dad’s favourite go-to hot drink. Of course, the branding and boxes looked a little different back then, but, with that said, Bell has always been ‘everyone’s cup of tea’. This year marks the celebrations of Bell’s 120th birthday since creating their ‘original’ brew back in 1898. Since founding their humble roots, Bell Tea has introduced plenty of new teas to their range, perfect for everyone’s tastes.
Scroll down for your chance to win and sample Bell Tea’s range of teas.
- 510g Plain Flour
- 5 Teaspoon Baking Powder
- 60g Butter
- Pinch of Salt
- 1 Tablespoon Sugar
- 2 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- ¾ Cup Milk
- Cinnamon Sugar
- 80g Butter - Melted
- 200g Sugar
- 1 Tablespoon Cinnamon
- 200ml Cream
- 80g Icing Sugar
- 1 Teaspoon Vanilla Extract
- 4 Teaspoon Water (Optional)
- 1 Teaspoon Gelatin (Optional)
- Strawberry Jam
- To start, flick oven on to 180°C degrees bake and line an oven tray with baking paper.
- Using a large bowl, add all of the dry ingredients and mix thoroughly.
- Add the butter and rub in to dry ingredients until it resembles a fine crumb.
- Finally, pour in milk and vanilla, and mix through with a knife until dough comes together (Add a little more milk or flour to get the right consistency).
- Turn dough out onto a floured bench and knead for about a minute before rolling dough out to approximately 1cm thickness.
- Using a circular cookie cutter or upside down drinking glass, cut out circles of dough and arrange them on a prepared baking tray.
- Bake for 15 minutes or until risen and cooked through.
- While baking, start prepping the cinnamon sugar.
- Melt butter in a bowl a set-aside. Also mix together the sugar and cinnamon in another bowl too.
- 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.
- 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.
- So to start, add the water to a ramekin, then sprinkle over gelatin. Allow to sit for roughly 5 minutes.
- Either using a free-standing mixer or a hand-held beater beat the cream, icing sugar and vanilla for a minute to combine.
- 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.
- 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!
To celebrate 120 years of Bell Tea, I have a prize pack to giveaway to one lucky reader. This prize pack will have you enjoying Bell Tea’s Original, Kenya Bold, Peppermint, Green Tea as well as their Strawberry & Mango White Tea.
To enter, all you need to do is leave a comment below sharing how you like to enjoy a cup of Bell Tea yourself.
One winner will be chosen at random and announced here on Saturday 24th November. Open to New Zealand residents only. Good luck.
This is a sponsored post for Bell Tea. I only work with products and brands I know and trust, and all opinions are my own.