Don’t throw out your old scones. Stale scones are great ingredients for cooked desserts and you will find below a quick picture-based guide on how to prepare something similar to bread and butter pudding dessert. Don’t just follow my recipe but use it as a guide and try to understand what you do and why you do it. There are no exact quantities. To make more sense of the recipe, you need to know what scones are made of. Basically, they are mostly made of lots of flour and a small amount of butter and sugar (the proportion being 15g of butter and 5g of sugar for 100g of flour). So, you will need to add eggs, butter and fresh cream, more sugar, some flavouring (vanilla or even liqueur if you like it) and some “wetting agent” in the form of milk as the scones are stall and need moisture put back in.
So, place the sliced scones in a gratin dish. Scatter thin slices of butter over the scones (about 30g-50g worth). Unlike croissants, there is very little butter in scones, so adding a fair amount of butter is a must. Scatter a handful of raisins over the butter. Then, pour the milk mixture over the scones. For a small gratin dish, one egg in the milk mixture is sufficient.
Delicious with vanilla ice-cream.
If you like almonds, add 1 or 2 tb of ground almond to the milk mixture. You could also add 1 or 2 tb of liqueur such as Grand Marnier. You might also want to add other dried fruit such as chopped dried apricot but I prefer using just raisins myself. If you experiment and end up with something really nice, you will be very proud of your achievement. Have fun.
Or, just eat your scones toasted.