I love all things almond based and these scones are a taste sensation! So much so, I just eat them as they come, no jam, no spread, nowt! If you’re feeling particularly naughty, you could mix together some icing sugar and coconut milk and drizzle over the top!
I found a basic scone recipe from BBC Good Food and adapted it slightly for my own nefarious, sweet treat, means!
Bakewell Scones
Ingredients:
- 2.5 cups self raising flour
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 7 tablespoons non dairy margarine
- 1 cup of finely chopped glace cherries
- 150ml non dairy milk (I used Kokos Coconut milk)
- 2 teaspoons Almond Essence
Method
In a large bowl mix the flour, baking powder, salt and sugar. Rub in the margarine until you have fine breadcrumbs. (If you have a food processor, you can pulse together until you get the breadcrumb consistency, bit easier).
Stir through the glace cherries.
Combine the milk and almond essence and gradually stir into the flour mixture until you have a nice smooth, not too sticky, dough. If you have a little milk left over, keep for later.
Transfer the dough to a baking tray lined with baking parchment and gently, using your finger tips, spread the dough to around 2.5cm thickness (You can use a rolling pin, but I find you get a more rustic looking rise when you don’t mess around with the dough too much) and pop in the fridge for 30 mins to firm up the dough.
Remove the dough from the fridge and using a 6cm cutter, cut out the scones (I normally get 7 scones from this mixture). Place them top side down onto the same lined baking tray, leaving a decent gap between each one. Brush the tops of the scones with the extra milk.
Put the scones in the freezer for 15 mins. This will make a big difference to the consistency of your scones.
Heat the oven to 200C. Then bake for 15-20 mins until lightly golden. Remove from the oven, don’t be tempted to leave them in longer as they will dry out. They will firm up more while they cool.
