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Preparation
- Pour the double cream for richness into a large bowl along with the almond essence for sweetness. Whip using an electric hand whisk until just stiff. Taste the cream and add a little extra almond essence if required.
- Slice the scones in half and divide the almond cream between them.
- Top with a generous spoonful of sour cherry jam for fruitiness and scatter with flaked almonds for crunch to serve.
Give your afternoon tea a new twist with this tasty new scone filling idea. Inspired by the flavours of Bakewell tart, it combines chunky cherry jam with a sweet almond cream and almond flakes for extra crunch.