raspberry & almond scones

Over the weekend we were lucky enough to escape to the beach for a much needed family vacay.

We spent the weekend laying in the sun, swimming in the ocean, collection seashells and building sandcastles.

Miss G. loved every moment.

Especially the ocean.

Miss G. was infatuated with the clear blue waves and stood in awe as she watched the waves crash and wash over her teeny tiny feet nestled in the sand.

She loved the ocean so much we could only pry her away from the waters edge to refuel and enjoy a few summer snacks.

Nestled on a towel we munched away on the best summer snacks, wedges of fresh watermelon and refreshing cool salads scrunched into fresh golden bread rolls.

It was perfection.

The moment we returned home we instantly longed for the beach.

So in the hope of cheering us up I decided to bake these lovely little raspberry and almond scones.

They did the trick.

The raspberry spiked dough is perfection.  Not only does the marbled raspberry add natural sweetness to the scone but it also helps the scones remain tender and moist.  And the almond meal is a gorgeous alternative to the usual all flour scone, it creates a gorgeous texture and deep almond flavour.  And rather than using sugar I decided to opt for a little honey instead (NOTE: honey is not suitable for children under the age of one, please use agave or maple syrup instead if your child is under the age of one).

To create these gorgeous raspberry and almond scones simply…

Preheat oven to 150 degrees celsius (300F).  Place the flour, baking powder and almond meal in the bowl of a food processor and pulse to combine.

Add the eggs, vanilla, honey  (NOTE: honey is not suitable for children under the age of one, please use agave or maple syrup instead if your child is under the age of one) and olive oil and pulse until the dough forms a ball.

Fold through the raspberries.

Place the dough onto a floured board and shape into a flat disc around 2 centimetres thick.  If your dough is a little sticky simply work a little more almond meal or flour into your dough.  Cut out the scones using a scone cutter or a glass dipped in flour and place onto an oven tray lined with baking paper.  Remould scraps and continue cutting scones until no dough remains.

Place an egg yolk and tablespoon of milk into a small bowl and whisk to combine.  Brush each scone with a little of the milk mixture and pop into the oven to bake for 20-25 minutes or until golden and cooked through.

Remove from the oven and allow to cool.

Serve the raspberry spiked scones alongside a little fresh fruit for a lovely little morning tea.  Enjoy x

raspberry & almond scones

INGREDIENTS

2 cups almond meal

1 1/2 cups plain flour, plus extra to dust

2 tsp baking powder

2 eggs

1/4 cup light flavoured olive oil

1 tbs honey (or agave syrup or maple syrup if your baby is under the age of 1)

1 tsp vanilla

1 cup raspberries

1 egg yolk

1 tbs milk

METHOD

Preheat oven to 150 degrees celsius (300F).  Place the flour, baking powder and almond meal in the bowl of a food processor and pulse to combine.  Add the eggs, oil, honey and vanilla and pulse to form a dough.  Fold through the raspberries.  Place the dough onto a floured board and shape into a flat disc 2 centimetres thick.  Use a scone cutter or glass dipped in flour to cut out the scones.  Place the scones onto an oven tray lined with baking paper.  Place the egg yolk and milk in a small bowl and whisk to combine.  Brush each scone with the milk mixture and bake for 20-25 minutes or until golden and cooked through.  Remove from the oven and allow to cool.  Serve alongside a little fresh fruit for a gorgeous morning tea.  Enjoy x

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