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)


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.