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Almond Scones


  • 450g self-raising flour
  • Pinch of salt
  • 100g cold butter, cubed
  • 85g golden caster sugar
  • 284ml buttermilk
  • 2 tsp almond extract
  • Milk for glazing

Step 1

Heat the oven to 220°C/200°C fan/gas mark 7. Put the flour and salt into a Mason Cash mixing bowl and add the butter. Rub the butter into the mixture until there are no more lumps, then stir in the sugar.

Step 2

Combine the buttermilk with the almond extract and warm through in a pan or in the microwave. Add the buttermilk to the flour mixture a little at a time mixing together with a knife until you have a dough.

Step 3

Tip the bowl out onto a floured surface and form the mix together with your hands once or twice - the less you can touch it, the better the bake. Then gently press or roll out the dough to around a 4cm thickness. Cut out the dough using a cutter of your choice, ideally around 6cm in diameter, reforming any trimmings that you have. Spread the scones onto a baking sheet (you may need two).

Step 4

Spread out on a lightly floured baking sheet or two and brush each one on top with milk. Bake for 10 to 12 minutes until the scones rise and are golden.

Step 5

Allow to cool and serve with clotted cream and jam.