Mother’s Day Recipe: Cherry and Almond Scones

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.

photo 5Serve in style with Ali Miller’s Growing teapot and a Hampstead Heath cake plate

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.

Makes 6

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.

photo 1Fresh out of the oven, piping hot!

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!


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