I had no cookie cutter when I made these hence the rustic look but the cinnamon flavour was delicious!
Preheat the oven to 230℃ (450℉). Place 1½ cups of flour and 4 teaspoons of baking powder in a bowl. Add 45g (1½ oz) of cubed cold butter with a pinch of salt (unless you’re using salted butter) and mix the butter in with your fingertips until the consistency is like fine breadcrumbs. Add ¼ of a cup toasted slivered almonds and 1 teaspoon of cinnamon and mix through. Dissolve 2 tablespoons of caster sugar into 1 cup of milk and add this to the mix. Blend together carefully with a flat knife making sure not to overwork the dough. Turn the dough out onto a floured surface and gently shape into a flattish circle. Cut into wedges with a sharp knife and place on a baking sheet. If you have a cookie cutter use it without twisting as this might prevent the scones from rising properly. Bake near the top of the oven for 10-15 minutes until browning. Serve with butter.
michelle picker cooks 