Ingredients
2 cups all purpose flour
1/4 cup almond flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup non-hydrogenated margarine – try Becel Buttery Taste!
1/2 cup light cream or milk
1 large egg
1 tsp vanilla
1-2 tbsp sliced almonds
1 cup frozen raspberries (keep frozen until ready to use)
Instructions
Step 1
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Flour a cutting board.
Step 2
In a medium sized bowl, combine flour, almond flour, sugar, baking powder, and salt.
Step 3
Cut margarine into combine dry ingredients using a pastry blender. Combine until flaky and ingredients are well mixed.
Step 4
Whisk egg and 1 tsp vanilla into 1/2 cup of light cream or milk. Pour all of egg and cream mixture into centre of dry ingredients (reserve 1 tbsp of liquid to brush on top of scones before baking). Mix liquid into dry ingredients until flour is incorporated and dough just holds together. Do not over-mix.
Step 5
Turn out onto floured cutting board and form dough into an approximately 8×10 inch rectangle. Remove raspberries from freezer and arrange in a single layer over two thirds of the rectangle and press them firmly into the dough.
Step 6
You will be folding the dough three times. Fold one third of the dough (without the raspberries) into the centre. Fold the dough again over the remaining third.
Step 7
Slice the dough crosswise into 4 equal pieces. Cut each piece diagonally form two triangles. Place scones on parchment lined baking sheet. With a pastry brush, brush the top of each scone with egg, cream, and vanilla mixture. Sprinkle with sliced almonds. Bake at 400 degrees for 20 minutes.
