Cherry & Almond Scones

These Cherry & Almond Scones are a delightful twist on a classic cream tea favourite. Light, fluffy and golden with a hint of almond and sweet pops of glacé cherry, they’re just the thing for a special afternoon tea, or a weekend treat.

Ground almonds give these scones a beautifully soft crumb, while almond essence adds a subtle warmth that pairs perfectly with the juicy bursts of cherry. Best served fresh from the oven, generously topped with jam and a good dollop of clotted cream (or butter, if you prefer). Quick and easy to make, they’re perfect for last-minute guests or a slow Sunday bake.

Once you’ve made them once, you’ll be baking them on repeat.
Servings: 10 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 350 g self raising flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 85 g butter (cut into cubes)
  • 50 g ground almonds
  • 3 tbsp caster sugar
  • 175 ml milk
  • 1 squeeze of lemon juice
  • 1 tsp almond essence
  • 75 g glace cherries (quartered)
  • 1 free-range egg (beaten)
  • jam & clotted cream (to serve)
Instructions
  1. Preheat the oven to 220°C/200°C Fan/Gas mark 7 and place a baking tray in the oven.
  2. In a large bowl place the flour, salt and baking powder and mix through. Add the butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the ground almonds and caster sugar.
  3. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Now add the lemon juice and almond essence, set aside.
  4. Make a well in the dry mix, then add the milk mixture and combine it quickly with a cutlery knife. Now add the cherries and combine. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
  5. Use a 5cm smooth cutter dipped in flour to stamp out rounds and repeat. You may need to press what’s left of the dough back into a round to cut out more scones. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
  6. Bake for 10 minutes until well risen and golden. Serve warm or cold on the day of baking, generously topped with lashings of jam and clotted cream. Enjoy!
Recipe Notes

If freezing, freeze once cool. Defrost, then put in a low oven - 160°C/140°C Fan/Gas mark 3 for a few mins to refresh.