Monday, 3 January 2011

Almond Scones

I was so keen on trying another scone recipe from the "Scones" book. This time I tried the Almond Scone, which was great eaten warm & fresh from the oven, with strawberry jam for afternoon tea.

Almond Scones (adapted from "Scones" by Genevieve Knights)

200g plain flour
2 tsp baking powder
1/4 tsp salt
50g soft brown sugar
70g ground almonds
70g sliced almonds
200ml double cream

Preheat oven to 220C. Sift together into a medium-sized mixing bowl the flour, baking powder, salt & sugar. Add the ground and sliced almonds. With a fork, minimally work in the cream. Add a little water, just enough to bring the mix together into a dough. Knead 2 or 3 times then place dough on a lightly floured surface.

Roll out to a rectangle 30cm x 15cm. Slice off any uneven edges then slice into 4cm squares. Place on a lightly floured baking tray then bake 4-6 minutes until lightly browned and cooked through.

Makes 25.

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