275g/9¾oz self-raising flour, plus more for dusting
¼ tsp salt
1¼ tsp baking powder
75g/2½oz ground almonds
85g/3oz butter, cut into cubes
100g/3½oz demerara sugar
100g/3½oz pecans, roughly chopped
150g/5¼oz fresh or frozen raspberries
50ml maple syrup
⅛ tsp lemon juice
beaten egg, to glaze
demerara sugar to decorate
Preheat the oven to 220C/ 200C fan /428F/Gas mark 7, putting a baking tray in the oven to preheat as well.
Sieve the flour, salt, baking powder into a large bowl and mix in the ground almonds. Add the butter and rub it in until the mixture resembles breadcrumbs. Alternatively, use a food processor and mix until the butter has disappeared.
Mix in the sugar, pecans and raspberries. Add the lemon juice to the milk and then add this and the maple syrup to the flour mixture. Stir quickly with a knife and then use your hands to make a dough ball. Scatter a little flour over a work surface and shape the dough with your hands or a rolling pin so that it is 2.5cm/1” thick. To make triangular scones, make a circle with the dough and cut it into 1/8th like a cake. Or use a floured 5cm/2” wide smooth cutter to cut out circular scones. Brush the tops of the scones with the beaten egg and then finish with demerara sugar.
Place the dough scones directly on the preheated baking tray and immediately return to the oven. Bake for 15-20 minutes until a skewer comes out clean. Leave for a few minutes on the baking tray before transferring to a cooling rack. Serve by themselves or with clotted cream, créme faîche and jam.