Raspberry & Almond Scones



Ingredients

  •     2 cups self-raising flour
  •     2/3 cups almond meal
  •     1 1/4 teaspoons baking powder
  •     1/3 cup caster sugar
  •     1/3 cup frozen raspberries
  •     300ml Bulla Thickened Cream
  •     2 tablespoons milk
  •     Flaked almonds, to sprinkle
  •     200ml Bulla Dollop Thick Cream

Method
  • Preheat oven to 200C (180C 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.


Traditional scones with a twist! Tuck into these gorgeous raspberry and almond bites, best enjoyed with a rich dollop of thick cream.

Healthy Raspberry Almond Scones for two slightly more wholesome options! Despite the tempting allure of those store-bought cookies and chips, these scones still disappeared first! And with no refined flour or sugar and extra protein, none of us felt guilty about that!

To make these healthy scones, you’ll start with white whole wheat flour. That sounds a little strange, almost like a paradox, doesn’t it? However, white whole wheat flour is made by finely grinding a special type of soft white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which really lets these scones’ tender texture shine. Even better, it has the same health benefits (like extra fiber!) as regular whole wheat flour.

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