I call these scones but really I suspect they are a mixture of scone and biscuit because of how I cook them. They are twice cooked because I love the proper crunch of the exterior and the softness of the inside. I use double cream because when I first made them, it needed using up but if you are trying to be slightly healthier, warm milk will do just as well.
This is an adaptation of my Scones with Jam & Cream recipe – another Baking With No Eggs recipe.
RASPBERRY & ALMOND SCONES
| Serves | 12 |
| Prep time | 5 minutes |
| Cook time | 26 minutes |
| Total time | 31 minutes |
| Meal type | Breakfast, Snack |
| Misc | Child Friendly, Serve Cold, Serve Hot |
INGREDIENTS
- 350g Self-Raising flour
- 85g Butter (Very Cold)
- 3 tablespoons Caster Sugar
- 1 teaspoon Almond Extract (plus 1/2 teaspoon for Icing Drizzle)
- 100ml Double Cream
- 60g Icing Sugar
- 4 tablespoons Milk
- 50g Flaked Almonds
DIRECTIONS
| Raspberry Scones | |
| 1. | |
| Preheat the oven to 205C and prepare an oven tray with baking parchment | |
| 2. | |
| Sift the flour into a large bowl and rub the butter in as quickly as possible with the tips of your fingers | |
| 3. | |
| Quickly stir through the caster sugar | |
| 4. | |
| Warm the cream in the microwave for approx 30 seconds and stir into the flour mixture – Bring together in a dough – The key to scones is to handle the dough as little as possible. | |
| 5. | |
| I make mine into one large scone and score 12 separate segments – Bake for 18 minutes until golden on the outside | |
| 6. | |
| When the scones are out of the oven cut fully into segments and turn on their sides – continue cooking for 4 minutes on each side until golden and crispy – You will thank me for the extra cooking! | |
| Icing Drizzle | |
| 7. | |
| Mix together the icing sugar, milk and extra 1/2 tsp of almond extract until a smooth runny paste | |
| 8. | |
| I use a disposable piping bag to drizzle over the scones | |
| 9. | |
| Sprinkle over the flaked almonds and serve with fresh raspberries | |
thanks for the mention – i will link up tomorrow
your raspberry and almond scone cake sounds lovely Helen – i have a cuppa here so maybe I could blag a slcie please??? x x
Most certainly can! I’m sure they won’t be like bullets at all if I post them? 😉 x
These look gorgeous, raspberry and almond is a great combination
Thanks Alison – Its definitely one of my favourite combos x
This looks divine! I love raspberries and almonds. Thank you for trusting me with Bake of the Week next week, hope you have a lovely break xx
Loving the sound of the raspberry and almond scones! Sounds like a recipe to try this weekend 😉
So excited to be hosting #BakeOf The Week on the 19th and getting to drool over lots of lovely recipes! Will see everyone there….
once again a shame I hate almonds!
Oooh these look delicious! I love a good scone 🙂
Well I thought the scones looked good but then saw the recipe for the gin cake. Now you’re talking!! 🙂 x
These look lovely – I love anything with raspberry and almond too! I’ve never tried the twice baking method but In imagine it gives the sides a lovely crunch.
OH wow, what a great challenge and I MUST get involved with this one Helen! Do I just bake something and add the link? Must check this out! GREAT recipe for Tea Time Treats too Helen – I LOVE these scones with raspberries! Karen
Yummy looking scones! I like them cut into wedges like that. Such a nice breakfast idea too. Thanks for linking to #CookBlogShare!
So perfectly pretty! Thanks for linking up to #tastytuesdays
Ooh what a lovely idea. My husband (as always ) loves scones and he’d love these. I know I say that all the time but he really is a cake monster and I always show him your recipes!!
X x