Kitchenette

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 sprinkl...