Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
To make the glaze, whisk the egg white lightly and mix with the almond flour and icing sugar.
In a bowl, whisk the egg yolk with the white sugar, then fold in the buttermilk. In another bowl, rub the butter into the flour until the mixture resembles coarse crumbs. Stir in the baking powder and salt. Add the liquid mixture and fold gently to form a soft dough. Refrigerate for 15 minutes.
Roll the dough to approx. 2–3cm thickness and cut into rounds. Brush with the glaze and sprinkle over the sugar granules then bake for 15 minutes with a tray placed over the scones to create steam. Remove the tray and bake for a further 10 minutes until golden.
Serve the scones warm with whipped or clotted cream and jam.
