AFTERNOON TEA!

Peach melba scones

MAKES 16

100g (3½oz) self-raising flour
1 tsp baking powder
30g (1oz) ground almonds
30g (1oz) unsalted butter, chilled and cubed
2 tsp almond extract
30g (1oz) caster/granulated sugar, plus extra for sprinkling
2-3 tbsp milk

Daphne’s heart almost breaks when Simon refuses to give her what she most desires… but, like these scones, things turn out peachy in the end.

To serve

3-4 tbsp clotted cream or whipped double cream
1 nectarine, thinly sliced
16 raspberries
3 tbsp peach preserve icing sugar, for dusting

YOU'LL NEED

a scone cutter (5cm (2in) diameter)
a large baking sheet, greased and lined