Best 4 Bakewell Tart Scones Recipes

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

GRANDMA'S BAKEWELL TART

Steps:

• Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
• Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
• Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

BAKEWELL TART SCONES

Steps:

• GIVE YOUR AFTERNOON TEA A NEW TWIST WITH THIS TASTY NEW SCONE FILLING IDEA. INSPIRED BY THE FLAVOURS OF BAKEWELL TART, IT COMBINES CHUNKY CHERRY JAM WITH A SWEET ALMOND CREAM AND ALMOND FLAKES FOR EXTRA CRUNCH. * Pour the double cream for RICHNESS into a large bowl along with the almond essence for SWEETNESS. Whip using an electric hand whisk until just stiff. Taste the cream and add a little extra almond essence if required. * Slice the scones in half and divide the almond cream between them. * Top with a generous spoonful of sour cherry jam for FRUITINESS and scatter with flaked almonds for CRUNCH to serve.

BAKEWELL TARTS

Steps:

• Preheat oven to 400 degrees.
• Lightly butter about 36 tart tins 3" in diameter, and line with pastry. Spread jam in bottom of each tart shell, about 1/4" in depth.
• Cream butter and sugar. Add eggs and vanilla. Beat.
• Mix dry ingredients together and add to the creamed mixture alternately with the milk (or water).
• Spoon a heaping teaspoon of batter on top of jam in tart shell.
• Bake for 10-15 minutes or until lightly browned and pastry is cooked.