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.
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 to the size of chocolate chips
Instructions
- 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.
- Combine Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
