Makes :10 – 12 depending on size
500 g Golden Cloud Scone Mix
65 g butter
200 ml milk
1 egg
Oil for deep fat frying
420 g castor sugar

Rub the butter into the Golden Cloud Scone Mix until mixture resembles breadcrumbs.
Beat the egg and milk together and cut into the dry mixture with a palette knife until mixed through.
Place dough onto a lightly floured surface and lightly press out into a 15 mm thickness.
Cut into shapes using a cookie cutter. Cut a hole in the centre of each shape to form the doughnuts.
Preheat the oil in a large heavy-based saucepan and add the doughnuts in batches.
Fry until cookies are golden in colour.
Remove from oil with a slotted spoon and place on paper towel to drain.
Allow to cool slightly before rolling in the castor sugar.