Almond Scones by Mason Cash
The British classic gets a sweet nutty refresh in Mason Cash’s almond scone recipe, and trust us it’s worth a try! An easy way to perk up your afternoon tea, they still pair perfectly with hearty dollop of clotted cream and jam.
- 450g self-raising flour
- Pinch of salt
- 100g cold butter, cubed
- 85g golden caster sugar
- 284ml buttermilk
- 2 tsp almond extract
- Milk for glazing
1. Heat the oven to 220°C/200°C fan/gas mark 7. Put the flour and salt into a Mason Cash mixing bowl and add the butter. Rub the butter into the mixture until there are no more lumps, then stir in the sugar.
2. Combine the buttermilk with the almond extract and warm through in a pan or in the microwave. Add the buttermilk to the flour mixture a little at a time mixing together with a knife until you have a dough.
3. Tip the bowl out onto a floured surface and form the mix together with your hands once or twice – the less you can touch it, the better the bake. Then gently press or roll out the dough to around a 4cm thickness. Cut out the dough using a cutter of your choice, ideally around 6cm in diameter, reforming any trimmings that you have. Spread the scones onto a baking sheet (you may need two).
4. Spread out on a lightly floured baking sheet or two and brush each one on top with milk.Bake for 10 to 12 minutes until the scones rise and are golden.
5. Allow to cool and serve with clotted cream and jam.