prep: 10mins
cook: 25mins
makes: 9-12


  • 2 cups self-raising flour, plus extra for dusting & dipping cutters
  • 2/3 cups almond meal
  • 1 1/4 tsp baking powder
  • 1/3 cup caster sugar
  • 1/3 cup frozen raspberries
  • 300mL Bulla Thickened Cream
  • milk, for brushing
  • 1/4 cup flaked almonds
  • 200mL Bulla Dollop Cream, to serve

Raspberry and Almond Scones


  1. Preheat oven to 200°C (180°C fan forced). Place flour, almond meal, baking powder, sugar and raspberries in a large bowl, stir to combine. Add Bulla Thickened Cream and using a flat bladed knife, gently mix until just combined.
  2. Turn out on to a well-floured surface and bring together gently using floured hands. Pat dough to 2cm thickness and use a 5.5cm scone cutter dipped in flour to cut scone rounds, reworking the dough and dusting the cutter as necessary.
  3. Place scones close together on a baking paper lined oven tray, brush with milk and sprinkle over flaked almonds. Bake for 20-25 minutes or until golden and cooked through.
  4. Allow to cool for 5 minutes on tray before serving with lashings of Bulla Dollop Thick Cream.