Prune & Almond Scones

2 min read
Spruce up your scones with prune and almond for a different take on an afternoon tea classic. Perfect for picnics or whenever you fancy a sweet treat.


  • 225g self-raising flour, plus extra for dusting
  • ¼ tsp salt
  • 50g butter, very cold, diced
  • 100g prunes
  • 40g chopped flaked almonds
  • Few drops of vanilla extract
  • 150ml buttermilk
  • Beaten egg


  1. Heat the oven to 220°C/200°C fan/gas 7. Put the flour, salt, and butter in a food processor and pulse until you can't feel any lumps of butter.
  2. Halve and stone 100g prunes and add them to the pulsed dry flour mixture along with 40g chopped flaked almonds. Add a few drops of vanilla extract to the buttermilk before combining with the flour mixture.
  3. Use a knife to quickly combine everything together to form a dough - stop when it has just combined, don't overmix it.
  4. Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cms rounds or cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. 
  5. Brush the tops with a beaten egg before baking. Spread out on a lightly floured baking sheet and bake for 10-12 minutes or until well-risen and golden.