Healthy Raspberry Almond Scones Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- 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.
- Add Wet Ingredients: Stir in the Greek yogurt, pure maple syrup, 3 tablespoons of milk, and almond extract gently until just combined.
- Fold in Raspberries: Carefully fold in the diced fresh raspberries to preserve their shape and avoid breaking them up too much.
- Shape Dough: Transfer the dough onto the prepared baking sheet and shape it into a ¾-inch tall circle using a spatula.
- 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.
- Bake: Bake in the preheated oven for 17-20 minutes or until the tops are golden brown and firm to the touch.
- 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
Find it online: https://tastybella.com/healthy-raspberry-almond-scones-recipe/
