Healthy Raspberry Almond Scones Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
