Prune & almond scones
- Lulu Grimes
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Serves 6
Easy
Prep: 20 mins
Cook: 12 mins - 14 mins
A star rating of 3.6 out of 5.8 ratingsRate
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Spruce up your scones with prune and almond for a different take on an afternoon tea classic. Perfect for picnics or whenever you fancy a sweet treat
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Ingredients
Nutrition
Units:
MetricUS
-
225g self-raising flour
plus extra for dusting
-
¼ tsp salt
-
50g butter
very cold, diced
-
100g prunes
-
40g chopped flaked almonds
-
a few drops of vanilla extract
-
150ml buttermilk
(or milk)
-
beaten egg
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Nutrition: per scone
- kcal286
- fat12g
- saturates5g
- carbs36g
- sugars7g
- fibre3g
- protein8g
- salt0.74g
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Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers).
-
step 2
Halve and stone 100g prunes and add them to the pulsed dry flour mixture along with 40g chopped flaked almonds. Add a few drops vanilla extract to the buttermilk before combining with the flour mixture.
-
step 3
Use a knife to quickly combine everything together to form a dough – stop when it has just combined and don’t overmix it.
-
step 4
Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rounds
or cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Brush the tops with a beaten egg before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.
Recipe from Good Food magazine, June 2017
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A star rating of 3.6 out of 5.8 ratings
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