Rub some oil around the inside of a large baking tray or insert a baking liner.
Measure the flour, baking powder and sugar into a bowl, stir to combine and sieve into a mixing bowl.
Stir in the ground almonds.
Add the butter and blend with a fork until the mixture resembles breadcrumbs.
Pour the milk into the bowl and stir to make a soft, sticky, spongy mass of dough.
Spoon into 12 piles of dough on the prepared baking tray.
Sprinkle the flaked almonds over the scones, pressing them gently into the dough.
Bake for 25–30 minutes.
large baking tray and mixing bowl
200°C, Fan 180°C, 400°F, Gas 6
These scones are so close to scones made with wheat flour- I think the ground almonds give them a light texture and also a crunch to the edges. I added a sprinkle of flour after the milk was stirred in, just to make the mixture a bit less sloppy. Really delicious freshly baked and flashed in the oven on the second day. Also freeze very well. Will be making often as they are so quick and easy
17 Dec 2020
Have made these several times now and i add chopped cherries, they are really nice.
I will try some of the other scone recipes at some point but these are just so easy to make and taste nice