Tuesday, 1 April 2014


So Easter is just around the corner and as always this presents us with many baking opportunities. I'm not a great fan of fruit cake or marzipan so Simnel cake is out for me.  However, I rather like marzipan baked into things, so, combined with a handful of sultanas (the fruit bit) I've come up with these little beauties, and guess what, it makes 11-12!  They make a great alternative treat to chocolate at Easter.

The grated marzipan gives you enough of a hit of almond and some nice chewy bits.  You could of course have them with jam and cream, but these went down very well still warm from the oven with butter.

400g Self Raising Flour
100g Butter or Baking Margarine
50g Soft Brown Sugar
150g Marzipan, grated
50g Sultanas
200g Milk
Egg wash to finish

Rub the butter into the flour till you get a fine crumble and all the butter has disappeared.  Stir in the sugar, marzipan and sultanas then gradually add the milk to form a soft dough.  Tip the dough onto a floured surface and gently bring it together to form a smooth ball.  Don't work it to much, no kneading, you don't want to make it all tough.  Remember, the softer your dough the softer your scones will be.

Now roll out the dough to about 4cm or 1.5".  Cut out your scones using a 2.5" cutter and place on a baking sheet lined with parchment.  Re-roll any off cuts until all the dough is used.

Brush the scones with egg wash (1 egg beaten with a dash of milk) and bake for 20-25 minutes at 180C fan.