No image available
Member recipe

Almond Scones

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Servings

Serves 12

Traditional scones with a lovely almond flavour! Lovely with a cup of tea. (it is the one on the right!)

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 220g self-raising flour
  • 30g ground almonds
  • A bit of plain flour to dust the work surface
  • Pinch of salt
  • 55g butter
  • 25g caster sugar
  • 150ml milk
  • 1.5 teaspoons almond extract

Method

    1. Pre-heat the oven to 180 fan and line a tray with baking paper. Add the flour, almonds, salt and butter into a bowl and rub until it resembles breadcrumbs.
    2. Mix in the sugar. Pour in almost all the milk and all the almond extract until you have a dough.
    3. Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
    4. Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
    5. Serve with a cup of tea!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

catherine.bourassa's picture
0

it didn't taste almond at all, it just tasted butter. And they didn't rise. I'm definetely not doing the recipe again.

flirtinflight's picture
4

flavour was lovely but mine didn't really rise

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…