Something nice for breakfast or afternoon tea: scones. I started by following the recipe as described in the AVOCA cookbook, but than made an error when I was too enthusiastic pouring in the cream. The dough was too moist and instead of more flour I thought it might be nice to add ground almonds.
Scones à la Annemiek (makes about 6-10 scones)
- 225 gr of self raising flour
- pinch of baking powder
- 25 gr of sugar
- 55 gr of salted butter, cubed(or if unsalted add a pinch of salt)
- 1 egg, beaten
- 100 ml cream
- 40 gr of ground almonds
Mix the flour, baking powder and sugar into a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Add the beaten egg, the cream and the ground almonds, mix until it has a soft doughy texture.
Gather the dough into a ball and roll it out on a floured surface to a thickness of 2,5 cm. stamp round shapes from it and place these on a baking tray (greased or covered with baking parchment). Brush the tops with some egg mixed with water (I just used the bit of egg which was left in the cup I had beaten it in) and bake for 15-20 minutes in a preheated oven of 180°C.