01 Nakd Scones

Toffee Nakd scones

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I saw many recipes with Nakd and I wanted to develop a recipe with them. As I was in a mood for scones, Toffee Nakd scones seemed like the obvious choice.

Toffee Nakd scones

Ingredients for 6 scones (I made 7 smaller by mistake):
– 115g self-raising flour white
– 110g self-raising flour wholemeal
– 1 pack of Toffee Nakd nibbles (40g)
– 1 teaspoon baking powder
– 35g butter at room temperature
– 25g sugar
– 10 drops of Buttery caramel flavouring (optional)
– 1 egg
– 110 ml milk
– clotted cream for serving
– jam for serving

Pre-heat the oven at 200C or 180C fan. Mix the flour, sugar and baking powder and add the butter in cubes. Rub the butter in the flour until it looks like bread crumbs. Beat the egg and incorporate the milk and the flavouring. Pour the egg mixture on the dry ingredients, mix with a spoon. Add the Nakd nibbles and mix until it forms a dough. The dough is wet and it should be ready fast, so don’t knead it too long. Roll the dough on a floured surface, cut the scones with a cutter.

Place the scones on a baking parchment. Bake them for 12-15 minutes.

Toffee Nakd scones
Take them out of the oven and leave them to cool for a couple of minutes on a cooling rack. Serve the scones with jam, clotted cream and a cup of tea.

Did you use Nakd bars or nibbles in your recipes?

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