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Almond-iced raspberry scones

A traditional treat with a modern twist - by Kerrie Worner
  • 11 Dec 2019
Almond-iced raspberry scones
Cath Muscat
Serves 12
Proudly supported by

These delicious scones will go down a treat at your next morning tea.

Ingredients

2½ cups self-raising flour, plus extra for dusting

⅔ cup caster sugar

100g butter, room temperature, chopped

125g punnet raspberries

¾ cup milk, plus extra for brushing

¼ cup flaked almonds

Butter, for serving

 

Icing

1 cup icing sugar

1 tbsp milk

1 tsp almond essence

Method

  1. Preheat oven to 200°C. Grease an oven tray. Sift flour into a large bowl. Stir in caster sugar. Add butter, then rub in using fingertips until mixture resembles breadcrumbs. Add ¾ of the raspberries and stir until combined.

  2. Add milk and stir until a dough forms. Knead on a heavily floured surface until just smooth. Transfer to prepared tray.

  3. Using a floured hand, press dough into a 20cm round, about 2.5cm thick. Make deep cuts across the top to mark 12 wedges. Brush with extra milk. Sprinkle with almonds and remaining raspberries. Bake for 25-30 minutes or until scone is golden and sounds hollow when tapped. Allow to cool on tray.

  4. To make icing, sift icing sugar into a bowl. Add milk and essence, then stir until smooth. Drizzle icing off the end of a spoon across scone, then allow to set. Cut scone into wedges and spread with butter to serve.

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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