Ingredients
Makes 12 scones
- 430g self-raising flour
- 40g almond flour
- 1 teaspoon baking powder
- 100g caster sugar (plus extra for sprinkling)
- 110g butter, cut into cubes
- 1 egg, lightly beaten
- 250ml buttermilk
- 200g frozen raspberries
- A drop of almond extract
- A small handful of flaked almonds
For the glaze:
- 1 egg, beaten
- A dash of milk
Raspberry preserve to go with the scones:
- 250g raspberries
- 220g sugar
- 1 tablespoon sp lemon juice
Method
1. Preheat the oven to 180°C (fan). Line a baking tray with baking parchment.
2. Sift the self-raising flour, almond flour, and baking powder into a bowl. Stir in the sugar.
3. Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
4. In a jug, mix the egg, buttermilk, and almond extract. Gradually pour this into the dry mixture, stirring gently with a knife until a soft dough forms. You may not need all the liquid—aim for a soft, but not sticky, dough.
5. Turn the dough out onto a lightly floured surface. Knead very lightly just to bring it together, then gently fold in the frozen raspberries.
6. Roll out the dough to about 3cm thick and cut into rounds using a 5cm cutter or glass.( or any shape you wish)
7. Place the scones on the prepared tray with space between each.
8. Mix the glaze (egg and milk), then brush over the tops of the scones. Sprinkle with flaked almonds and a little extra caster sugar.
9. Bake in the preheated oven for 12–15 minutes, until golden and risen.
10. Cool on a wire rack. Best enjoyed warm, fresh from the oven!
