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Jane’s Patisserie’s Bakewell Scones

Made with ground almonds and studded with glacé cherries these easy Bakewell scones from Jane's Patisserie are a lovely afternoon treat, topped with clotted cream and cherry conserve.

From the book

Introduction

These beautiful little parcels of heaven are so delightful and moreish. I love to serve mine with some clotted cream and a cherry conserve, but you can serve them however you like. These are a perfect make ahead option as you can prep the scone dough, shape and then freeze – you just need to add 2 minutes to the baking time.

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Ingredients

100g chilled unsalted butter, cubed
325g self-raising flour, plus extra for dusting
150g ground almonds
50g caster sugar
1 tsp baking powder
½ tsp sea salt
190ml whole milk
1 tsp lemon juice
1 tsp almond extract
150g glacé cherries, chopped
1 egg, beaten
30g flaked almonds

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Method

PREP: 30 minutes

BAKE: 10–13 minutes

COOL: 30 minutes

LASTS: 3+ days, at room temperature

Preheat the oven to 220°C/200°C fan and line a large baking tray with parchment paper.

Place the tray in the oven to preheat.

Add the butter, flour, ground almonds, sugar, baking powder and salt to a large bowl. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Warm the milk in a pan on the hob or in the microwave, then pour into the mixture with the lemon juice and almond extract. Mix the dough together with a spatula, adding the glacé cherries.

On a floured work surface, tip out the scone dough and flatten with your hands until 5cm thick. Cut out eight scones using a 6–7cm cutter. Carefully place onto the preheated tray, then glaze with the beaten egg. Sprinkle over the flaked almonds, then bake in the oven for 10–13 minutes, or until golden. Leave to cool slightly and then enjoy.

NOTES

• You can use fresh cherries, or other fruit, instead of the glacé cherries if you prefer– just reduce the amount by 50g.

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From the book: Jane’s Patisserie Everyday: easy bakes and comfort cakes

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