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Raspberry and almond scones
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulgent raspberry-almond scones, perfectly paired with a generous dollop of creamy goodness.
Ingredients:
  • 300.00 gm self-raising flour
  • 66.00 gm almond meal
  • 5.00 gm baking powder
  • 70.95 gm caster sugar
  • 82.50 ml frozen raspberries
  • 300ml Thickened Cream
  • 41.20 gm milk
  • Flaked almonds, to sprinkle
  • 200ml Dollop Thick Cream
Instructions:
  • Preheat your oven to 200C (180C fan forced). In a large bowl, combine flour, almond meal, baking powder, sugar, and raspberries. Pour in the thickened cream and gently mix using a flat-bladed knife until just combined.
  • Place the dough onto a lightly floured surface and gently bring it together with floured hands. Pat the dough to a 2cm thickness and use a 5.5cm scone cutter dipped in flour to cut out scone rounds, reshaping the dough and dusting the cutter as needed.
  • Arrange scones snugly on a parchment-lined baking sheet, brush with milk, and generously sprinkle with flaked almonds. Bake for 20-25 minutes or until beautifully golden and cooked through.
  • Cool on tray for 5 minutes until just warm, then serve with plenty of whipped cream.

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