Combine two of Britain’s best-loved sweet treats: a classic scone and a bakewell tart. They have subtle almond flavour and the crunch of flaked almonds
Ingreadient
- 350g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 3 tbsp caster sugar
- 95g cold unsalted butter, cut into cubes
- 150ml whole milk
- 2 tsp almond extract
- 1 egg, beaten
- 2 tbsp flaked almonds
- raspberry jam and clotted cream, to serve (optional)
- 50g icing sugar
- 6 glacé or maraschino cherries
Direction
- Mix the flour, ¼ tsp salt, the baking powder and sugar together in a bowl. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs. Or, gradually pulse the ingredients together in a food processor.
- Gradually stir the milk and almond extract into the flour mixture using your hands until you have a smooth dough. Lightly dust the work surface with flour and gently roll the dough out to a 2cm thickness. Transfer to a baking tray lined with baking parchment and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
- Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Stamp out three or four scones using a 7cm round cutter. Place, upside-down, on a baking sheet lined with baking parchment, leaving a 2cm gap between each. Roll the remaining dough out again and stamp out as many scones as you can (you should get about six in total). Brush the scones with the beaten egg, making sure it doesn’t drip down the sides as this will cause the scones to rise unevenly. Sprinkle over the flaked almonds. Bake for 10-15 mins until golden brown. Leave to cool completely. Will keep frozen in an airtight container for up to three months.
- For the topping, mix the icing sugar with 1-2 tbsp water. Drizzle over the scones and top each one with a cherry. These are delicious to eat as they are, or serve with jam and clotted cream, if you like.
