Bakewell Scones from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
There is one ingredient in this recipe that takes these scones to the next level – grated marzipan! I didn’t want the almond flavour to just come from the extract (though I recommend Pure Almond...
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Cooking tools:
- Grater
- Mixing bowl
- Oven
- Baking sheet
- Measuring cup
Ingredients
- 1 teaspoon baking powder
- 2 teaspoons almond extract
- 50 g (1¾ oz) chopped glacé or maraschino cherries, chopped in three
- 95 g (3 oz) cold butter, cut into cubes
- 350 g (12½ oz) self-raising flour
- 50 g (1¾ oz) marzipan, grated
- 40 g (1½ oz) sugar
- 2 tablespoons flaked almonds
- 150 ml (½ cup + 2 tablespoons) milk
- 1 egg, beaten
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