- 350g self raising flour
- 1 tsp baking powder
- 2 tbsp caster sugar
- 95g unsalted butter
- 150g whole milk
- 2 tsp almond extract
- 1 beaten egg
- 2 tbsp flaked almonds
- Preheat the oven to 220oC/200oC fan/gas mark 7
- Mix the flour, 1/4 tsp salt, baking powder and sugar together in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- 3. Gradually stir in the milk and almond extract into the flour using your hands, until you have a smooth dough. Lightly dust the work surface with flour and gently roll the dough to a 2cm thickness. Transfer to a parchment lined baking tray and chill for 30 minutes in the fridge.
- Remove dough from fridge. Stamp out three or four scones using a 7cm cutter. Place upside down on a lined baking tray, leaving 2cm gap between each. Roll the remaining dough again and cut as many as you can.
- Brush the Scones with the beaten egg making sure it doesn't drip down the sides. Sprinkle over the flaked almonds.
- Bake for 15-20 minutes until golden brown.
- Leave to cool completely.
- For the topping mix 50g icing sugar with 1 tbsp water. Drizzle over the top of scones and top each one with a cherry.
These are delicious to eat as they are, or serve with jam and clotted cream. Will freeze well for up to 3 months.
- 200g unsalted butter
- 75g caster sugar
- 75g light brown soft sugar
- 1 tsp vanilla paste
- 1 large egg
- 275g plain flour
- 125g desiccated coconut toasted and cooled
- 100g dark chocolate
- Preheat oven to 190oC /170oC fan/gas mark 5
- Beat the butter in a large bowl using an electric whisk until soft. Beat in both sugars and the vanilla until light and fluffy, then mix in the egg until just combined.
- Sift in the flour and a pinch of salt, stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly, using the palm of your hand and bake for 12-15 minutes until golden brown and slightly firm to the touch. Leave to cool, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20 second bursts in microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth.
- Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for 30 minutes.