For the almond cream
|300 ml ml||double cream double cream||
|1.5 tsp tsp||almond essence almond essence||
|1 tbsp tbsp||cherry jam cherry jam||
|Flaked Almonds Flaked Almonds||
Bakewell tart scones
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.
- Pour the double cream into a large bowl along with the almond essence. 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 and scatter with flaked almonds to serve.