And after a couple of days of miserable, grey weather, the sun has decided to grace us with its presence, fortunately on my day off 🙂 While I already had planned to make macarons today (luckily it wasn’t raining today; humidity + macarons = disaster!), I also felt like rustling up something a little more homely. I decided to make a Raspberry & Almond Scone, a recipe I’ve slightly adjusted from Donna Hay’s A Cook’s Guide, which I’ve made numerous times already, but which I have not made since I started this blog. My adjustments really involve more extra sugar and more almonds, because to be honest, life is better sweeter and nuttier.
You will need:
- 1+ 1/2C (225g) self-raising flour;
- 1/2C (110g) caster sugar, plus 2T extra;
- 40g cold butter, chopped;
- 3/4C (120g) frozen raspberries;
- 1/2C (125ml) milk, plus extra, for brushing;
- 2T flaked almonds;
- Icing sugar, for dusting (optional)
1. Preheat oven to 180 degrees Celcius. Place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Place the raspberries and extra sugar in a bowl and toss to combine.
2. Stir 1/4C of the raspberry mixture through the flour mixture. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined.
3. Turn out onto a lightly floured surface and gently bring the dough together. Shape into a large round and place on a baking tray lined with paper.
4. Score the top of the scone with a knife and brush with extra milk. Press the remaining raspberries into the top of the scone and sprinkle with the almonds.
5. Bake for 25 minutes or until nice and golden brown.
Just the perfect amount of slight crust-iness on the outside, soft on the inside and the berries adding a wonderful tarty factor to it 🙂
Stay tuned…my macarons are just coming out of the oven now 🙂