deep almond butter SCONES

• 40g DEEP Almond Butter

• 65g salted butter

• 350g self-raising flour

• 2 tsp baking powder

• 1/4 tsp salt

• 3 tbsp caster sugar

• Zest 1/2 small lemon or orange (optional, but adds a lovely light flavour)

• 2 tsp vanilla extract

• 175ml buttermilk

• Cookie cutter

• 1 egg

• Icing sugar

Cut butter into cubes and place in a small bowl or plate. Add almond butter on top and pop in the freezer for 10 minutes. Place flour, baking powder and salt in bowl and whisk or stir to combine. Remove butter and almond butter from the freezer and add to the bowl. Working quickly, rub with your fingertips until crumbs are formed.

Next, add the caster sugar and zest to the bowl and use your fingers or a spoon to mix through. Make a well in the dry mixture, then add the vanilla extract and buttermilk to the bowl and use a butter knife to stir it through. Bring the dough together so it’s nice and smooth.

Sprinkle a little flour onto your work surface, Remove the dough and use your hands to flatten to about 4cm thickness. Dip your cookie cutter into flour and push it straight down into the dough. Bring the dough back together and press out the rest of your scones. Brush each with egg, place on a baking sheet and pop into the oven for 15 minutes at 220C/200C fan/gas 7.

After 15 minutes, the scones will have puffed up with lovely golden tops. Set aside to cool, then sprinkle with a light dusting of icing sugar. These scones are incredible served the traditional way with lashings of clotted cream and raspberry jam. Or try with them with butter and a drizzle of honey for a delicious alternative.