Raspberry and Almond Scones

method

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.