You will need

240ml Original Almond Breeze®
Plain flour, for dusting
1 tsp. baking soda
375g self-raising flour
1 tbsp. crème fraîche
80g butter, softened

To serve

Jam and cream


1. Preheat the oven to 220°C. Lightly dust plain flour over a flat baking tray. Sift self-raising flour into a large bowl then add baking soda.

2. Using your fingertips, rub butter into flour. The mixture will be ready when it resembles breadcrumbs.

3. Make a well in the centre and add Almond Breeze®. Stir with a flat-bladed knife until mixture makes a soft dough. Pour in the crème fraîche.

4. Turn mixture onto a lightly floured bread board. Knead gently until smooth – remember doing this too long will make your scones tough.

5. Pat dough into a 2cm-thick round. Cut out 16 rounds using a 5cm round cutter.

6. Lay scones 1cm apart onto a prepared baking tray. Sprinkle over a little plain flour.

7. Bake for 20 minutes. Put scones on a wire rack.

8. Serve warm with jam and cream.

Recipe courtesy of Blue Diamond Almond

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