Cinnamon scone balls

Bite-sized morsels drizzled in a luscious toffee sauce – yum!

Under 45 minutes

Makes about 24

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Ingredients:

  • 1 Tbsp (15ml) cinnamon 
  • ½ cup (110g) castor sugar 
  • 1 packet (500g) scone pre-mix 
  • Oil, for deep-frying 

 

Sauce: 

  • ½ cup (125g) butter 
  • ½ cup (100g) brown sugar 
  • ½ cup (125ml) cream, warmed 
  • 1 tsp (5ml) vanilla essence 
  • Pinch of salt 

 

Method

  1. Combine cinnamon and castor sugar in a bowl and set aside. 
  2. Mix scone dough according to package instructions. 
  3. Fill a pot ⅔ full with oil and warm over a medium heat. 
  4. Pinch off ping pong-sized balls of dough and deep-fry until golden. 
  5. Toss hot scone balls in cinnamon sugar and set aside. 
  6. Stir butter and brown sugar in a pot over low heat until sugar melts and begins to caramelise. 
  7. Add cream and stir until smooth, simmering for 3 minutes until slightly thickened. 
  8. Stir in vanilla essence and salt. 
  9. Drizzle sauce over scone balls and serve. 

 

 

 

 

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