Eleanor Maidment, food editor of Waitrose Kitchen magazine, has sent us this gorgeous cherry and almond scones recipe as a perfect Mother’s Day treat.
Cherry and almond scones
These scones get their almondy flavour from marzipan, which also adds a lovely touch of sweetness. You could use a dash of almond essence instead.
Prepare 20 minutes
Cook 20 minutes
225g self-raising flour, plus extra for dusting
2 tbsp caster sugar
½(half) tsp salt
55g unsalted butter, cubed and chilled
50g marzipan, grated (with a fine grater if possible)
50g dried sour cherries
140ml whole milk, plus 1 tbsp extra for brushing
Small handful flaked almonds
cherry jam and clotted cream, to serve
1 Preheat the oven to 200˚C, gas mark 6. Mix the flour, sugar and salt in a large bowl. Add the butter and work in until combined using your fingertips. Stir through the marzipan and, if it clumps together, rub in with your fingertips. Stir through the cherries.
2 Make a well in the centre of the flour mixture and pour in the milk. Using a knife, stir everything together. Knead the dough gently and lightly, then pat out on a light floured surface to about 2cm thick.
3. Cut out 6-7cm rounds using a cookie cutter – you should be able to get about make 6, re-rolling any extra dough. Place on a lightly floured baking tray. Brush the tops of the scones with milk, scatter a few flaked almonds over the top and bake for 18-20 minutes, until golden.
Set aside to cool on a wire rack. Once cool, split open and spread with cherry jam and clotted cream. Serve it to your mum with a pot of tea and lots of love!