Repeat with almond paste (and jam, if using) 3 times. Cut dough in half, then in quarters, to make 8 scones. Brush scones with reserved cream. Sprinkle with sugar, if using. Transfer scones to a ...

This recipe is my more grown-up interpretation of ... Place on a wire rack to cool. For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix ...

These hearty, chunky, dense breakfast scones are nothing like dainty British afternoon-tea pastries laden with butter and cream. Rather, you've got wholesome ingredients, including whole-wheat ...

Filled with sour cherry and almond flavours, these childhood treats are all grown up. For this recipe you will need: a freestanding mixer fitted with a dough hook, 2 large baking trays ...