Bakewell Tart Scones with Almond and Cherry

Name: Bakewell Tart Scones with Almond and Cherry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 350 g self-raising flour; 95 g cold butter, cut into cubes; 150 ml whole or semi-skimmed milk; 50 g icing sugar; 3 tbsp caster sugar; 2 tbsp flaked almonds; 2 tsp almond extract; 1 tsp baking powder; 0.25 tsp salt; 1 egg, beaten; 6 glacé or maraschino cherries; 1 as needed raspberry jam and clotted cream, to serve; 2 tbsp water

A delightful fusion of two British classics: the buttery, flaky texture of a scone meets the iconic almond and cherry flavors of a Bakewell tart. These elegant treats are finished with a sweet icing drizzle and are perfect for an elevated afternoon tea.

Servings6 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

self-raising flour
350 g
cold butter, cut into cubes
95 g
whole or semi-skimmed milk
150 ml
icing sugar
50 g
caster sugar
3 tbsp
flaked almonds
2 tbsp
almond extract
2 tsp
baking powder
1 tsp
salt
0.3 tsp
egg, beaten
1
glacé or maraschino cherries
6
raspberry jam and clotted cream, to serve
1 as needed
water
2 tbsp

Step-by-Step Instructions

In a large mixing bowl, combine the self-raising flour, baking powder, caster sugar, and 1/4 teaspoon of salt. Add the chilled, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse the ingredients briefly in a food processor.

Gradually stir the milk and almond extract into the flour mixture. Use your hands to bring the ingredients together until a smooth dough forms. Avoid overworking the dough to ensure the scones remain light and fluffy.

On a lightly floured work surface, gently roll out the dough to a consistent 2cm thickness. Transfer the dough to a baking tray lined with parchment paper and chill in the refrigerator for 30 to 60 minutes to firm up.

Preheat your oven to 220°C (200°C fan/gas 7). Remove the dough from the fridge and use a 7cm round cutter to stamp out the scones. Place them upside-down on a lined baking sheet, leaving a 2cm gap between each. Gather any remaining dough scraps, roll out again, and stamp out the rest (you should have about 6 scones in total).