Raspberry and Almond Scones
Ingredients
to make the scones
- 2 cups self-raising flour, plus extra for dusting & dipping cutters
- 2/3 cups almond meal
- 1 1/4 tsp baking powder
- 1/3 cup caster sugar
- 1/3 cup frozen raspberries
- 300mL Bulla Thickened Cream
- milk, for brushing
- 1/4 cup flaked almonds
to serve
- 200mL Bulla Dollop Cream
Cooking Directions
- Preheat oven to 200°C (180°C fan forced). Place flour, almond meal, baking powder, sugar and raspberries in a large bowl, stir to combine. Add Bulla Thickened Cream and using a flat bladed knife, gently mix until just combined.
- Turn out on to a well-floured surface and bring together gently using floured hands. Pat dough to 2cm thickness and use a 5.5cm scone cutter dipped in flour to cut scone rounds, reworking the dough and dusting the cutter as necessary.
- Place scones close together on a baking paper lined oven tray, brush with milk and sprinkle over flaked almonds. Bake for 20-25 minutes or until golden and cooked through.
- Allow to cool for 5 minutes on tray before serving with lashings of Bulla Dollop Thick Cream.
Ingredients
to make the scones
- 2 cups self-raising flour, plus extra for dusting & dipping cutters
- 2/3 cups almond meal
- 1 1/4 tsp baking powder
- 1/3 cup caster sugar
- 1/3 cup frozen raspberries
- 300mL Bulla Thickened Cream
- milk, for brushing
- 1/4 cup flaked almonds
to serve
- 200mL Bulla Dollop Cream