Healthy Raspberry Almond Scones Recipe

Introduction

These Healthy Raspberry Almond Scones are a delightful treat perfect for breakfast or an afternoon snack. Light, tender, and bursting with fresh raspberries and a hint of almond, they offer a wholesome twist on a classic favorite.

Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter, cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk, divided
• 1 tsp almond extract
• ½ cup (70g) fresh raspberries, diced

Instructions

1. Step 1: Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
3. Step 3: Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. Gently fold in the diced raspberries to avoid crushing them.
4. Step 4: Using a spatula, shape the dough into a ¾-inch tall circle on the prepared baking sheet. Brush the top with the remaining 2 teaspoons of milk.
5. Step 5: Slice the circle into 8 triangular segments with a sharp knife to separate the scones slightly.
6. Step 6: Bake at 425°F for 17–20 minutes, or until the tops turn golden brown.
7. Step 7: Cool the scones on the baking sheet for 5 minutes, then transfer them to a wire rack to cool further before serving.

Tips & Variations

• For a gluten-free option, use a 1:1 gluten-free flour blend measured carefully.
• Be gentle when folding in raspberries to keep them intact and prevent the dough from turning pink.
• Try swapping almond extract for vanilla extract if you prefer a milder flavor.
• Add a sprinkle of sliced almonds on top before baking for extra crunch and almond flavor.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled scones wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a warm oven at 300°F for 10 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

While fresh raspberries are best to keep the dough from becoming too wet, you can use frozen raspberries if you gently thaw and drain them well before folding them in.

What can I substitute for Greek yogurt?

You can replace Greek yogurt with sour cream or a non-dairy yogurt for a similar texture and tang, but be mindful that it may slightly alter the flavor and moisture.

Healthy Raspberry Almond Scones Recipe

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★★★★★

4.7 from 124 reviews

These Healthy Raspberry Almond Scones are a delightful, nutritious twist on a classic bakery favorite. Made with white whole wheat or gluten-free flour, Greek yogurt, pure maple syrup, and fresh raspberries, they offer a moist, tender crumb with a subtle almond flavor. Perfect for breakfast or an afternoon snack, these scones are easy to prepare and baked to golden perfection for a satisfying treat.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Scones Dough

• 1 ½ cups (180g) white whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter, cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk, divided
• 1 tsp almond extract
• ½ cup (70g) fresh raspberries, diced

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined to ensure even rising and flavor distribution.
3. Cut in the Butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or the back of a fork to cut the butter into the flour mixture until it resembles fine crumbs. This step helps create the scone’s flaky texture.
4. Add Wet Ingredients and Raspberries: Stir in the Greek yogurt, pure maple syrup, 3 tablespoons of the nonfat milk, and almond extract until just combined. Gently fold in the diced fresh raspberries, being careful not to crush them to maintain the fruit’s texture.
5. Shape the Dough: Using a spatula, shape the dough into a circle about ¾ inch tall directly on the prepared baking sheet. This forms the classic scone shape and makes slicing easier.
6. Brush with Milk and Slice: Brush the top of the dough circle with the remaining 2 teaspoons of milk for a golden finish. Using a sharp knife, carefully slice the dough into 8 triangular segments for even portions.
7. Bake the Scones: Bake in the preheated oven for 17-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm. Enjoy your fresh, healthy scones!

Notes

• You can substitute white whole wheat flour with gluten-free flour for a gluten-free option.
• Chilling the butter before cutting it in is important to achieve a flaky texture in the scones.
• Be gentle when folding in raspberries to prevent them from breaking and turning the dough pink.
• If you prefer a sweeter scone, drizzle with additional maple syrup or a light glaze after baking.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: healthy scones, raspberry scones, almond extract, whole wheat scones, gluten free breakfast, Greek yogurt scones, maple syrup scones, easy scone recipe