Limoncello Fudge Scones by Tara’s Busy Kitchen

Foodie Blogger Tara of Tara’s Busy Kitchen created this wonderful recipe after we sent her some of our Limoncello Butter Fudge.

Tara says: “Being a huge fan of a good cream tea I decided to experiment by adding the limoncello fudge to a traditional scone recipe alongside the zest of a lemon to really ramp up the lemony flavour in the fudge. The addition of the fudge was a resounding success with my friend Alison saying it was one of my best bakes to date!

Top these beauties with a good dollop of clotted cream and a spoonful of lemon curd and you have yourself an afternoon tea with a twist.”

Thank you Tara for letting us share this delicious recipe – find more of Tara’s recipes at and visit her Instagram pages for more delicious images of Limoncello Fudge Scones.

Serves: 8 Prep: 15min Cook: 25min

Made with...

  • Copperpot Originals Limoncello Butter Fudge

    Limoncello Butter Fudge 150g

    Add to basket


225g self-raising flour
Zest of a lemon
50g butter
25g caster sugar
150ml milk
75g Copperpot Originals Limoncello fudge
Icing sugar to decorate

To Serve

Clotted cream
Lemon curd


  1. Pre-heat oven to 220C/gas 7and lightly flour a baking tray
  2. Sieve the flour into a large bowl. Cut the butter into small chunks and add to the flour.
  3. Rub the butter into the flour until it resembles bread crumbs. Add the sugar, milk and Copperpot Limoncello fudge.
  4. Use a knife to mix the ingredients together into a soft dough then bring together with your hands.
  5. Sprinkle the work surface with flour and place the dough on it. Pat it out until about 1cm thick.
  6. Cut discs out of the dough with a biscuit cutter. Squeeze the scraps together and pat out again. Repeat until all of the dough has been used.
  7. Put the scones onto the prepared baking trays, leaving plenty of room between each scone.
  8. Bake for 10-12 minutes or until golden brown and risen. Remove from the oven and place on a wire rack to cool.
  9. Sprinkle with icing sugar and serve warm with clotted cream and lemon curd.
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