Bakewell Tart Scones Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter and use a pastry cutter or your fingers to cut it into the dry ingredients until it resembles coarse crumbs.

In a separate small bowl, whisk together the milk and almond extract. Pour the mixture into the dry ingredients and stir until just combined.

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 7-inch (18cm) circle.

Spread the raspberry jam evenly over the surface of the dough, leaving a 1/2-inch (1cm) border. Sprinkle the sliced almonds over the jam.

Carefully roll the dough into a log, starting from one side. Slice the log into 8 equal rounds and place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the scones are golden brown and cooked through.

Allow the scones to cool slightly before serving. Enjoy!