Quick and easy Raspberry Scones with Almonds which are baked in one large cake and sliced up to share. Recipe using fresh or frozen raspberries.
Frozen raspberries work best in this recipe as it is easier to top the scones with frozen raspberries.
You can also use fresh raspberries, but use the handle of a wooden spoon to create an indent in the dough before filling it with the fresh raspberry.
Other frozen berries, or mixed frozen berries, also work great in this recipe.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/raspberry-almond-breakfast-scones/