Raspberry and Almond Scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be lighter.

sliced almonds

💰Cheaper: chopped walnuts

Chopped walnuts provide a similar texture and flavor.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be used for a less sweet glaze.

Preheat the oven and place the baking tray inside to heat up.

In a bowl, combine buttermilk, eggs, and almond extract, and beat together.

Set the wet mixture aside.

In another bowl, add self-raising flour and baking powder, and mix together.

Grate frozen butter into the flour mixture and rub it in until breadcrumb consistency is achieved.

Add ground almonds and sugar to the mixture and mix well.

Pour in half of the wet mixture, mix, and then add more as needed, reserving some for brushing later.

Bring the dough together gently in the bowl, kneading it slightly.

Flour the worktop and spread the dough out.

Add frozen raspberries to the dough, folding and kneading gently to distribute them evenly.

Flatten the dough slightly and use a 7 cm cutter dipped in flour to cut out scones.

Transfer the cut scones onto the hot baking tray.

Brush the tops of the scones with buttermilk, avoiding drips down the sides.

Sprinkle flaked almonds on top of the scones.

Bake in the oven for about 20 minutes until fully baked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens