Mixed berry and almond scones

These glorious gems are perfect to turn a morning tea into a special event.

Less than 45 minutes

Serves 8

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  • ⅓ cup (67g) sugar
  • 2 tsp (10ml) baking powder
  • ½ tsp (3ml) bicarbonate of soda
  • ½ tsp (3ml) salt
  • 3 cups (750ml) flour + extra for dusting
  • ½ cup (125g) chilled butter, cubed
  • 1 packet (100g) almonds, roughly chopped
  • 1 egg, whisked
  • ⅘ cup (200ml) cream + extra for glazing and serving
  • Brown sugar for sprinkling
  • 2 cups (500ml) mixed berries, for serving


  1. Preheat oven to 180°C.
  2. Whisk sugar, baking powder, bicarbonate of soda, salt and flour in a large bowl to combine.
  3. Add butter and toss.
  4. Using your fingertips or a food processor, work butter into flour until you have a fine crumb.
  5. Stir through half the chopped almonds.
  6. Make a well in the centre, add egg and cream and mix with a fork, incorporating dry ingredients a little at a time, until a dough forms.
  7. Knead dough in a bowl until it just comes together.
  8. Turn onto a lightly floured surface and pat into a 2½-3cm thick circle.
  9. Cut into 8 shapes, and transfer to a baking-paper lined tray.
  10. Brush scone tops with a little cream, sprinkle with sugar and remaining almonds.
  11. Bake for 18-22 minutes.
  12. Serve with whipped cream and fresh berries.


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