Bakewell Scones

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I do like a Bakewell Tart and I do like a scone, so I decided to combine the two and make Bakewell Scones.  I must say it was a decision that has proved very popular.

I made one large scone and cut it into 8 equal triangles, however this recipe will also make 6 x 65mm scones or 4 x 75mm scones

You will need:

  • 200g Plain Flour (plus extra for dusting)
  • 30g Ground almond
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 30g Caster Sugar
  • 60g Butter
  • ½ tsp Almond essence
  • 60g Dried cherries chopped in half
  • 6-7 tbsp Cold Milk
  • 1 egg beaten for glazing
  • 15g Flaked almonds
  • 2 heaped tbsp of icing sugar and a splash of water.

 

Method:

  • Pre heat the oven to 180 degrees grease baking sheet.
  • Sift the flour, cream of tartar and bicarbonate of soda together.
  • Mix in the caster sugar, butter and almond essence into the flour until the mixture resembles breadcrumbs.
  • Stir in the halved cherries until well distributed in the dry scone mix
  • Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick.
  • I shaped this into a round and cut it into 8 equal triangular pieces.
  • Place your scones on the baking sheet and bake for about 15 mins or until golden brown.
  • These are best on the day of cooking but will keep for 2-3 days in an air tight container.

You can of course cut them into conventional round scones.

I served mine with cherry jam and thick cream, they are also great on their own too!

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