Healthy Raspberry Almond Scones Recipe

Introduction

These Healthy Raspberry Almond Scones are a delightful breakfast treat that balances fresh fruit and nutty flavor with wholesome ingredients. Light, tender, and slightly sweetened with maple syrup, they’re perfect for a nourishing start to your day.

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 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 combine without breaking them up.
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 using a sharp knife. Bake for 17 to 20 minutes, or until the tops turn golden brown.
6. Step 6: Allow the scones to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use a pastry cutter for cutting in the butter to achieve the perfect crumbly texture.
• For a dairy-free version, substitute Greek yogurt and milk with coconut yogurt and almond milk.
• Try swapping raspberries for blueberries or chopped strawberries for seasonal variation.
• Add a sprinkle of sliced almonds on top before baking for extra crunch and almond flavor.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm in a toaster oven or regular oven at 300°F for 5 to 7 minutes to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Thaw and drain them well to avoid excess moisture, which can make the dough too wet.

Can I make these scones vegan?

To make the scones vegan, replace butter with a plant-based alternative, use a non-dairy yogurt such as coconut yogurt, and swap milk for almond or soy milk. Also, ensure the maple syrup is pure and unprocessed.

Healthy Raspberry Almond Scones Recipe

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★★★★★

4.4 from 126 reviews

These Healthy Raspberry Almond Scones are a delightful twist on classic scones, made with whole wheat or gluten-free flour, fresh raspberries, and a hint of almond extract. Lightly sweetened with pure maple syrup and enriched with nonfat Greek yogurt, they offer a wholesome, tender texture perfect for breakfast or a snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 17-20 minutes
• Total Time: 27-30 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 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

Fruit

• ½ cup (70g) fresh raspberries, diced

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a baking sheet with a silicone baking mat or parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. Cut in Butter: Using a pastry cutter or the back of a fork, cut the cold cubed butter into the dry ingredients until the mixture resembles fine crumbs. This will create a flaky texture in your scones.
4. Add Wet Ingredients: Stir in the Greek yogurt, pure maple syrup, 3 tablespoons of milk, and almond extract gently until just combined.
5. Fold in Raspberries: Carefully fold in the diced fresh raspberries to preserve their shape and avoid breaking them up too much.
6. Shape Dough: Transfer the dough onto the prepared baking sheet and shape it into a ¾-inch tall circle using a spatula.
7. Brush with Milk and Slice: Brush the top of the dough circle with the remaining 2 teaspoons of milk, then slice the dough into 8 equal triangular segments with a sharp knife.
8. Bake: Bake in the preheated oven for 17-20 minutes or until the tops are golden brown and firm to the touch.
9. Cool: 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.

Notes

• For a gluten-free option, use a gluten-free flour blend that measures like wheat flour.
• Handle raspberries gently to keep them intact and prevent the dough from turning pink.
• Make sure your butter is very cold to achieve flaky scones.
• These scones are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.
• Reheat scones briefly in the oven or toaster oven to refresh texture before serving.

Keywords: healthy scones, raspberry almond scones, whole wheat scones, low fat breakfast, gluten free scones, maple syrup scones