Bakewell Scones
This is a quick way to get your Bakewell fix
Makes enough for: 8 scones
Ingredients
- 325 g self raising flour, plus extra for dusting
- 150 g almond flour
- 50 g xylitol
- 5 mls baking powder
- 100 g butter, cubed
- 100 g dried cherries, roughly chopped
- 100 mls milk
- 5 mls lemon juice
- 5 mls almond extract
- 15 g flaked almonds
Method
- Place a lined baking tray into the oven, and preheat the oven to 200° Celsius
- Place the flour, almond flour, fructose and baking powder into the bowl of a stand mixer, and whisk to combine
- Add the butter, and using the beater attachment, mix until it resembles bread crumbs
- Add the cherries and mix to combine
- Place the milk into a microwave safe jug and warm for 30 seconds
- Add the milk to the flour, together with the lemon juice and almond extract, and use a spatula to mix until the dough comes together
- Tip the dough out onto a lightly dusted surface, shape into a disc, and flatten to 3cm high
- Press the almonds into the top of the dough and then cut the dough into 8 triangles
- Remove the heated baking tray from the oven and place the scones onto the tray
- Place the tray into the oven and bake for 18 minutes
- Remove the tray from the oven and place the scones onto a wire rack to cool