Cherry and Almond Scones

What you will need: 

• 3 1/4 cups self-rising flour, sifted (about 450 grams)
• 1/2 teaspoon baking powder
• 1 stick of butter, softened 
• 1/3 cup of superfine sugar (75 grams)
• Baking cherries, chopped
• 1 egg, beaten
• A few drops of almond essence
• 3/4 cup of milk 

Method:

1. Preheat the oven to 350 degrees faherenheit and grease a large baking sheet. 
2. Mix together the flour and the baking powder in a large bowl and rub in the butter with your fingers. 
3. Add the sugar, cherries, egg, almond essence and milk to make a soft but not sticky dough. Knead together lightly until smooth. 
4. On a floured board, roll out your dough to about 1/2 an inch thick and cut out circles using a 2 inch cutter.
5. Place each scone on the baking sheet and bake for 20-25 minutes until well risen, firm and golden. Removed from the oven and leave to cool. 
6. Serve with cream and jam, viola. 

Calleigh likes them for breakfast with a little butter, yum.