Bakewell tart scones

PREP: 20 MINS COOK: 10-15MINS PLUS COOLING SERVES 6

Combine two of Britain’s best-loved sweet treats: a classic scone and a Bakewell tart. They have a subtle almond flavour and the crunch of flaked almonds 350g self-raising flour, plus extra for dusting

1tsp baking powder

3tbsp caster sugar

95g cold unsalted butter, cut into cubes

150ml whole milk

2tsp almond extract

1 egg, beaten

2tbsp flaked almonds

Raspberry jam and clotted cream, to serve (optional)

FOR THE TOPPING 50g icing sugar 6 glace or maraschino cherries

1

Mix the flour, 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.

2

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 one hour if you want to get ahead.

3

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. They will keep frozen in an airtight container for up to three months.

4

For the topping, mix the icing sugar with 1-2tbsp 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.