Scones are ideal for a tea-time treat or a snack. They’re quick, tasty and so versatile. These are a great example with a terrific flavour combination.
Makes: 6 (The ingredients can be doubled)
Time: 20 – 25 minutes hands-on, 20 minutes baking, 5 minutes decorating – so, well under an hour, not counting the washing up.
Level: Easy
Need: Normal basics: mixing bowl, wooden spoon etc. plus a 6cm/2½” cutter
Ingredients
- 75g/2½oz plain wholemeal flour
- 100g/3½oz plain white flour
- 2 tsp baking powder
- Pinch of salt
- 50g/1¾oz ground almonds
- 20g/¾oz soft light brown sugar
- 30ml/1fl oz runny honey + about 20ml/¾fl oz for the topping (optional)
- 60ml/2fl oz – 75ml/2½fl oz buttermilk (or milk)
- ½ tsp almond extract (optional)
- 50g/1¾oz flaked almonds + around 20g/¾oz for the topping
- 1 egg yolk + tsp water (or use half a beaten egg or milk for a lighter finish)
Method
1. Preheat the oven to 200°C / Fan 180°C / 400°F / Gas 6. Line a baking tray.
2. Sift the flours, baking powder and salt into a large mixing bowl. Add in the ground almonds and any bran left in the sieve. Mix well then use your fingertips to rub in the butter until the mixture resembles fine bread crumbs.
3. In a smaller bowl, stir the honey into the buttermilk (or milk) until it has dissolved then add the almond extract.
4. Make a well in the middle of the dry mixture then pour in about three-quarters of the wet mixture and mix to form a soft dough. Add more liquid if needed, but take care not to make the dough too wet. Mix in the flaked almonds and use your hands to bring the mixture together into a ball.
5. Tip the ball onto a lightly floured surface and gently flatten it to the height of your cutter. (Either use your hands or a rolling pin.)
6. With a floured cutter, stamp out the scones. Avoid twisting the cutter as this affects the way the scones rise while baking. Place them apart on the lined baking tray.
7. Brush the tops with the egg yolk (for a lighter finish use beaten egg or milk) Bake for 15 – 20 minutes.
8. Remove from the oven and brush the tops with honey, press on the remaining flaked almonds then return to the oven for a couple of minutes. Cool on a wire rack.
I hope you enjoy baking and eating these flavoursome scones. For more lovely scone recipes click here.
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Retired Bloke on Food n stuff 