Steps
- Mix 350g of self-rising flour, ¼ teaspoon of salt, 1 teaspoon of baking powder, and 3 tablespoons of superfine sugar. Rub in 95g of cold cubed unsalted butter until finely crumbed.
- Gradually mix in 150ml of whole milk and 2 teaspoons of almond extract to make a smooth dough. Roll out on a floured surface to ¾in / 2cm thick and chill on a parchment-lined baking sheet for 30 minutes.
- Preheat the oven to 425°F / 220°C. Cut out 2¾in / 7cm rounds, rerolling the scraps; arrange upside down, ¾in / 2cm apart, on a parchment-lined baking sheet.
- Brush the tops with 1 beaten egg, keeping the glaze off the sides, and scatter with 2 tablespoons of sliced almonds. Bake for 10-15 minutes, until golden, then cool completely.
- Mix 50g of icing sugar with 1 tablespoon of water, adding a little more water if needed for drizzling. Drizzle over the scones and top with 6 candied cherries.