Healthy Raspberry Almond Scones Recipe

Introduction

These healthy raspberry almond scones are a quick and easy breakfast treat made in just one bowl. Moist and tender thanks to Greek yogurt, they have no refined sugar, eggs, or cream, and offer a delicious bakery-style flavor with fresh raspberries and almond extract.

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.
4. Step 4: Using a spatula, shape the dough into a ¾ inch tall circle on the prepared baking sheet. Brush the top and sides with the remaining milk.
5. Step 5: Slice the circle into 8 triangular segments with a sharp knife, leaving the segments touching on the baking sheet to keep the scones moist inside.
6. Step 6: Bake at 425°F for 17-20 minutes, or until the tops are golden. Let cool on the pan for 5 minutes before transferring to a wire rack.

Tips & Variations

• Measure your flour carefully to avoid dry or crumbly scones, using a spoon-and-level method or kitchen scale.
• Use very cold butter straight from the fridge to create tender air pockets in the scones. Avoid coconut oil as it melts too quickly.
• Substitute almond extract with vanilla extract if needed, though almond extract provides the signature bakery flavor.
• Frozen raspberries can be used if fresh are unavailable; just thaw and pat dry before adding to dough.
• For a sweeter scone, increase maple syrup by 1-2 tablespoons and reduce milk accordingly.
• Try white whole wheat pastry flour, regular whole wheat flour, or all-purpose flour as an alternative to white whole wheat flour.
• For dairy-free or vegan scones, use vegan butter, non-dairy yogurt, and your choice of non-dairy milk.

Storage

Store scones in an airtight container in the refrigerator for up to four or five days. Reheat in the microwave at 30% power until warmed through to restore softness. These scones also freeze well for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones gluten-free?

Yes, substitute the white whole wheat flour with a gluten-free flour blend such as a mix of millet flour, tapioca flour, brown rice flour, and xanthan gum for best results, or use a store-bought gluten-free blend measured properly.

Why is cold butter important in the recipe?

Cold butter creates small air pockets as it melts in the hot oven, resulting in a tender, flaky texture. Using melted or softened butter would produce denser scones without this light crumb.

Healthy Raspberry Almond Scones Recipe

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★★★★★

4.6 from 122 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 8 scones 1x
• Diet: Low Calorie

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Description

These healthy raspberry almond scones are a moist, soft, and clean-eating breakfast treat made with Greek yogurt, white whole wheat flour, and no refined sugar. They offer a bakery-style flavor with almond extract and fresh raspberries, and can be made in just 30 minutes with one bowl. Perfect for a quick and wholesome start to your day or weekend brunch.

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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 to the size of chocolate chips

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
3. Cut in Cold 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 with small pea-sized pieces of butter.
4. Add Wet Ingredients: Stir in the Greek yogurt, pure maple syrup, 3 tablespoons of nonfat milk, and almond extract gently until just combined, forming a soft dough.
5. Fold in Raspberries: Carefully fold the diced fresh raspberries into the dough, trying not to crush them to maintain their shape and prevent excess moisture.
6. Shape Dough and Slice: Using a spatula, shape the dough into a ¾-inch tall circle directly on the prepared baking sheet. Brush the top and sides of the dough circle with the remaining 2 teaspoons of milk. Slice the circle into 8 equal triangular segments using a sharp knife, but do not separate them; leave the wedges touching on the baking sheet.
7. Bake the Scones: Place the baking sheet in the preheated oven and bake for 17-20 minutes, or until the tops are golden brown and the scones are cooked through.
8. Cool and Serve: Allow the scones to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

• Flour Measurement: Measure the flour correctly using a kitchen scale or spoon-and-level method to avoid a dry, crumbly dough.
• Baking Tip: Leave the dough wedges touching during baking to achieve moist, soft, and fluffy centers.
• Sweetness Adjustment: For sweeter scones, add 1-2 extra tablespoons of pure maple syrup by reducing milk accordingly (e.g., 4 tbsp maple syrup, 2 tbsp milk).
• Flour Alternatives: Substitute white whole wheat flour with whole wheat pastry flour, regular whole wheat flour, or all-purpose flour as preferred.
• Butter Notes: Use cold butter from the fridge to ensure tender scones with air pockets. Avoid coconut oil due to its low melting point.
• Dairy-Free and Vegan Options: Use stick-style vegan butter, non-dairy yogurt (soy or almond-based), and non-dairy milk instead of dairy ingredients.
• Sweetener Alternatives: Honey or agave can replace pure maple syrup, but avoid sugar-free maple syrups as they alter texture.
• Milk Alternatives: Any type of milk can be used, including plant-based milks.
• Almond Extract Substitute: Vanilla extract can be used if almond extract is unavailable.
• Raspberry Alternatives: Frozen raspberries may be used if fully thawed and patted dry to remove excess moisture.
• Gluten-Free Flour Blend: Recommended blend: 1 cup millet flour, ¼ cup tapioca flour, ¼ cup brown rice flour, and 1 tsp xanthan gum; or use a store-bought gluten-free flour blend measured accurately.
• Storage and Reheating: Store scones in an airtight container in the refrigerator for 4-5 days or freeze. Reheat in the microwave at 30% power until warmed through for best texture.
• Video Tutorial: A step-by-step video for similar scone recipes is available online at the referenced blog.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: healthy scones, raspberry scones, almond scones, breakfast scones, clean eating, low calorie baking, Greek yogurt scones, no refined sugar, vegan option