Name: Prune & almond scones
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 6
Ingredients: 225g self-raising flour plus extra for dusting; ¼ tsp salt; 50g butter very cold, diced; 100g prunes; 40g chopped flaked almonds; a few drops of vanilla extract; 150ml buttermilk (or milk); beaten egg

Ingredients

6 serv.

225g self-raising flour plus extra for dusting
¼ tsp salt
50g butter very cold, diced
100g prunes
40g chopped flaked almonds
a few drops of vanilla extract
150ml buttermilk (or milk)
beaten egg

Instructions

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1 Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers).
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 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 and 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 6-7cm 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 mins or until well risen and golden.