CREAM TEASE

PEACH MELBA SCONES

Makes 16 Takes 40-45 minutes

“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.”

INGREDIENTS

• 100g/4oz self-raising flour
• 1 tsp baking powder
• 30g/11/4oz ground almonds
• 30g/11/4oz unsalted butter, chilled and cubed
• 2 tsp almond extract
• 2 tbsp caster sugar, plus extra for sprinkling
• 2-3 tbsp milk

To serve

• 3-4 tbsp clotted cream or whipped double cream
• 1 nectarine, peeled and thinly sliced
• 1 punnet of fresh raspberries
• 3 tbsp peach preserve
• Icing sugar, for dusting

1. Preheat the oven to 180°C, 350°F, Gas 4 and grease and line a large baking tray with baking parchment.

Sift the flour and baking powder into