My mum and I wanted something nice to take with us to The
Ideal Home show on Wednesday so I made this for us. It was good fun and we
bought lots of ridiculous and useless stuff like a wooden squirrel. This recipe
is originally a gluten-free one but my family can all eat gluten (thank god),
but if you want it to be gluten-free just replace the normal self-raising flour
with gluten-free raising flour. It’s quite a flat scone because of the ground
almonds, but it’s very tasty and not too sweet, which I like.
Ingredients
250g self-raising
flour
1tsp baking powder
200g ground almonds
2tsps ground cinnamon
115g cold butter,
diced
50g caster sugar
200ml buttermilk
100g blackberries
1 ripe pear, diced
1 egg, beaten
Demerara sugar to sprinkle
Heat the
oven to 190⁰C. Line a baking tray with parchment.
In a large
mixing bowl mix the flour, baking powder, ground almonds, cinnamon and salt.
Add the
butter and rub into the flour mixture using your fingertips until the mixture
resembles fine crumbs.
Add the
buttermilk and sugar and mix into a dough.
Pop in the
blackberries and diced pear and gently mix it all together.
Tip the
dough out onto a lightly floured work surface. Shape into a round and transfer
to the baking tray.
Brush the
top all over with the beaten egg and sprinkle generously with Demerara sugar.
Score the
scone with a sharp knife into 8 wedges and bake for 40 minutes or until golden
brown.
