Recipe – Cherry and Toasted Almond Scones

Makes approx. 8


250 gms plain flour
1 level tablespoon baking powder
1 tablespoon caster sugar
½ teaspoon salt
50 gms butter
100 gms glace cherries chopped
35 gms flaked almonds
½ teaspoon almond extract
125 mls semi-skimmed milk/yogurt
plus extra for brushing


  1. Preheat oven to 180C and line a baking tray with baking parchment.
  2. Sift the flour and baking powder together with the caster sugar and salt.
  3. Rub in the butter until the mixture resembles fine breadcrumbs.
  4. Add the cherries and most of the almonds, leaving some to top the scones.
  5. Mix together the milk/yogurt with the almond essence and add to the mixture, binding it together with a fork to make a soft but not soggy mix.
  6. Turn out on to a floured surface. Knead it briefly to smooth. Pat it out into a round about 1” thick and cut out scones with a 2” cutter.
  7. Place on the baking tray, brush with milk, press a few almonds into the top of each.
  8. Bake for 15-20 minutes, checking after 15. Cool on a wire rack.
  9. Enjoy with whatever floats your scone boat (I like ricotta and strawberry jam).

Annie Clouston