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.
Equipment
large baking tray and mixing bowl
Temperature
200°C, Fan 180°C, 400°F, Gas 6
Cooking time
25-30 minutes
These were easy to make vegan using coconut butter and almond milk and despite the mixture feeling very soft when I spooned it onto my baking trays it didn't spread at all while cooking. I needed far less than the 25g of flaked almonds given in the recipe even though I was very generous when putting them on the scones I used more like 10-15g. Mine came out nice and light with rather crunchy bottoms, I'd cooked them for 30 mins as they were only slightly coloured at the 25 min mark so next time I'll whip them out earlier. They all came off my baking liners cleanly without leaving any marks too which was lovely. My only reservation is that I couldn't taste the ground almonds at all nor could I discern them in the texture on my tongue and the flour just doesn't taste like ordinary flour so eating the results is always going to be a bit of an odd experience.
By Mary D
21 Jul 2021
Lovely scones, added some cherries as I always associate almonds and cherries. I had intended to freeze some but they did not last long enough!!
By Pandolf
09 Jul 2021
Delicious scones thanks Doves so much nicer than shop or other scones I’ve made. I bought a new lined muffin tin to use and it makes lovely soft scones with crispy outsides. To defrost, grill for a few minutes then leave to finish defrosting completely. An absolute joy to eat.
By Trish
26 Feb 2021
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
By Karen
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
