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 trea
- 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 (or milk)
- Beaten egg
- 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.
- 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.
- Use a knife to quickly combine everything together to form a dough - stop when it has just combined, don't overmix it.
- 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.
- 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.
Credit: Lulu Grimes