After experiencing the deliciousness of Irn Bru cake we decided to have a look at for other recipe ideas. Once we came across this scone recipe from the Ranald Hotel in Oban we knew we had to try it out!
3 cups self raising flour
1 cup double cream (room temp)
1 cup Irn Bru (room temp)
2 tsp baking powder
Pre heat the oven to 220 degrees celsius
Mix the dry ingredients together (remember to sieve your flour so there are no lumps.)
Make a well in the centre and add the cream and Irn Bru
Mix the ingredients together until all combined. If the mixter is too wet for handling add more flour.
Amass it into a ball and turn out onto a floured surface.
Roll the dough flat, fold into three. Roll again, fold into three again and roll until about 3cm thick.
Cut out scones using a floured cookie cutter (ours was heart shaped)!
Brush the tops of the scones with milk or beaten egg.
Bake in the oven for 10-15 minutes or until golden brown on top. Cool on a wire rack and then EAT!