Juliet Sear's sconuts - a scone / doughnut hybrid!

You’ve heard of the cronut and the cruffin... well it’s time for a new kid on the block. Juliet Sear has been in the test kitchen, and perfected a recipe for a brand new hybrid bake.

Unveiling her new invention just in time for Mother's Day, Juliet shows us how to combine the much loved scone with a donut - it's the sconut!

Makes about 12 – 15 sconuts

Ingredients

Vegetable oil for deep frying150ml milk1tsp vanilla extract225g self-raising flourPinch of salt55g cold butter, cubed25g caster sugar1 pot of clotted cream150g strawberry jam150g white caster sugar, for rolling

Method

• Fill a heavy based, large deep pan (or deep-fat fryer) one third full with vegetable oil and heat to 170-180C

• Gently heat the milk and vanilla in a small pan, until just warm

• Mix together the flour and salt and then rub in the butter

• Once fully combined, stir in the sugar followed by the warm milk, to form a soft dough

• Gently knead the dough for a minute until the dough is slightly firm, but not stiff or rubbery

• Roll out the dough to approx. 2cm thick and use a 5-6cm cutter to cut out your sconut shapes

• Deep-fry the sconuts for 2-3 mins on each side, turning after the first minute and cook until golden brown on al sides and look light and puffy. Remove from the oil using a slotted spoon and drain on kitchen paper.

• Roll the hot sconuts in white caster sugar and leave to cool slightly for 5-10 minutes.

• Once cool, use small sharp knife to make a small hole in each sconut and pipe in the clotted cream and strawberry jam.