Prune & almond scones

• self-raising flour↗225g g

  plus extra for dusting

• salt↗¼ tsp tsp
• butter↗50g g

  very cold, diced

• prunes↗100g g
• chopped flaked almonds40g g
• a few drops of vanilla extract
• buttermilk↗150ml ml

  (or milk)

• beaten egg

Step-by-step instructions

1. 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. 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. 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. 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 roundsor 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.