Bakewell Filled Scones

• flour with baking powder350g g

  plus extra for dusting

• baking powder↗1 ч. л. tsp
• fine sugar3 ст. л. tbsp
• unsalted butter95g холодного g

  cut into cubes

• whole milk↗150ml ml
• almond extract↗2 ч. л. tsp
• egg↗1

  beaten

• almond↗2 ст. л. пластівців tbsp
• raspberry jam↗

  and condensed cream for serving (optional)

• powdered sugar↗50g g
• maraschino cherries↗6 шт. глясе або pcs

  glazed or

Step-by-step instructions

1. 1

   Combine the flour, ¼ tsp salt, baking powder, and sugar in a large bowl. Rub the cold butter into the mixture with your fingers until it resembles fine crumbs. If needed, you can pulse the ingredients in a food processor.

2. 2

   Gradually stir in the milk and almond extract into the flour mixture, mixing with a spatula until you obtain a homogeneous dough. Sprinkle the work surface with flour and gently roll out the dough to a thickness of 2 cm. Transfer it onto a parchment‑lined baking tray and chill for 30 minutes or up to 1 hour if preparing in advance.

3. 3

   Preheat the oven to 220 °C (convection — 200 °C) or gas 7. Remove the dough from the refrigerator. Cut three to four scones with a round cutter 7 cm in diameter, placing them with the top side down on the tray, leaving 2 cm space between them. Roll out the remaining dough again and cut as many scones as you get (about six). Brush them with beaten egg, avoiding runoff on the sides, and sprinkle with almond flakes. Bake for 10‑15 minutes until golden‑brown. Let cool. If desired, freeze in an airtight container for up to three months.

4. 4

   For the glaze, mix powdered sugar with 1‑2 tbsp water until smooth. Drizzle the scones with the glaze, garnish each with a maraschino cherry. Serve as is or with raspberry jam and condensed cream to taste.