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Ingredients
For the almond cream
| 300 ml ml | double cream double cream | ||
| 1.5 tsp tsp | almond essence almond essence |
To serve
| 6 | scones scone | ||
| 1 tbsp tbsp | cherry jam
cherry jam (heaped) | ||
| Flaked Almonds Flaked Almonds |
Bakewell tart scones
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10 min
(41)
Method
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.
