Cherry Bakewell scones
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.