Raspberry & almond scones

Cooking Directions

• Preheat oven to 200°C (180°C fan forced). Combine flour, almond meal, baking powder, sugar and raspberries. Add cream and using a flat bladed knife, gently mix until just combined.
• Turn out on to a well-floured surface and bring together gently. Pat dough to 2cm thickness and use a 5.5cm scone cutter dipped in flour to cut scone rounds, re-working the dough and dusting the cutter as necessary.
• Place scones together on a baking paper lined oven tray, brush with milk and scatter over flaked almonds. Bake for 20–25 minutes or until golden and cooked through. Cool for 5 minutes and serve with Bulla Dollop Cream.