Raspberry & Almond Croissant-Style Scones
Buttery, fluffy Raspberry & Almond Croissant-Style Scones packed with juicy raspberries, white chocolate and flaked almonds. Perfect for breakfast, picnics or afternoon tea.
Equipment
Ingredients
- 400 g plain flour
- 200 g ground almonds
- 3 tsp Dr. Oetker Baking Powder
- 2 tbsp caster sugar
- 150 g cold salted butter grated
- 100 g frozen raspberries
- 100 g Dr. Oetker White Chocolate Chunks
- 3 tsp Dr. Oetker Vanilla Extract
- 3 eggs
- 200 ml milk
- 1 egg beaten (for egg wash)
- Flaked almonds
Instructions
- Preheat the oven to 180°C fan and line a baking tray.
- Mix together the flour, ground almonds, baking powder, sugar and white chocolate. Rub in the grated butter until the mixture resembles breadcrumbs.
- Whisk together the eggs, vanilla and milk, then stir into the dry ingredients to form a soft dough. (If it’s too sticky add more flour, too dry more milk)
- Turn onto a floured surface, flatten slightly, scatter over the raspberries and gently fold the dough to enclose them. Shape into a round and cut into 8 wedges.
- Brush with egg wash, sprinkle with flaked almonds and bake for 30 minutes until golden.
- Finish with a dusting of icing sugar and enjoy!
- Storage: good for 3 days in an air tight container. Freeze for 3 months.
Tried this recipe?Let us know how it was!