Cherry Bakewell scones

Landscape (UK) - - In The Garden -

Makes 6

200g self-rais­ing flour, plus ex­tra for dust­ing 50g ground al­monds 50g chilled un­salted but­ter, cubed 1 tbsp caster su­gar 100ml milk, plus ex­tra for brush­ing 100g cher­ries, pit­ted 10g flaked al­monds ic­ing su­gar, for dust­ing 7cm round cookie cut­ter

Pre­heat the oven to 220°C/gas mark 7. In a large bowl, com­bine the flour and ground al­monds. Us­ing fin­gers and thumbs, rub the but­ter and caster su­gar into the flour mix un­til fully in­te­grated. Mix in the milk and cher­ries, bring­ing the mix­ture to­gether into a dough.

Knead the dough for 1-2 mins un­til just smooth, then place on a clean sur­face dusted with flour. Roll into a 2cm thick rec­tan­gle with a rolling pin. Us­ing the cookie cut­ter, cut out as many scones as pos­si­ble, then bring the re­main­ing dough to­gether and cut out fur­ther scones un­til there are 6 in to­tal. Place the scones on an oven tray dusted with flour. Brush the tops with the ex­tra milk and sprin­kle with the flaked al­monds, push­ing them slightly into the dough. Bake for 15 mins un­til golden. Al­low to cool for 15 mins, then dust with ic­ing su­gar and serve.

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