A delicious variation on the classic scone recipe, glacé cherries and almond extract are a match made in heaven.
Although it was built in the early 15th century, long before the English learnt about tea, Rufford Old Hall in Lancashire has many interesting tea related items including various unusual teapots and a large ornate ‘teapoy’– both a tea table and a storage box – the name deriving from Hindi tipai meaning ‘three-footed’, since its sturdy leg usually ended in three carved feet.
Makes: 20 scones
- 450g (1lb) self-raising flour
- ½ teaspoon baking powder
- 100g (4oz) butter, softened
- 75g (3oz) caster sugar
- 175 (3oz) glacé cherries, roughly chopped
- 1 large free-range egg, beaten
- A few drops of almond extract
- 175–200ml (6–7fl oz) milk
- Preheat the oven to 180°C, 350°F, gas mark 4. Grease two baking sheets.
- Mix together the flour and baking powder and rub in the butter. Add the sugar, cherries, beaten egg, almond extract and enough milk to give a soft but not sticky dough. Knead lightly until smooth.
- On a lightly floured surface, roll out to a thickness of 1cm (½in) and cut out circles using a 5cm (2in) cutter. Place on the prepared baking sheets and bake for 20–25 minutes until well risen, firm and golden.
- Remove from the oven and transfer to a wire rack to cool. Serve with butter or clotted cream and jam.
Cakes, Bakes & Biscuits by National Trust Books. Photography © Pavilion Books.