Healthy Raspberry Almond Scones

These healthy raspberry almond scones are my trusted answer when I want a homemade breakfast treat that feels special yet fits everyday mornings. The dough comes together easily and bakes up tender and moist with juicy raspberries tucked inside plus a fragrant hint of almond that makes them feel straight from a bakery. I rely on this recipe especially for brunches with friends or to meal prep a week of breakfasts ahead.

I first made these on a sleepy Saturday and was shocked how quick they were to pull together. Now I always stash some in the freezer for busy weeks or unexpected guests.

Ingredients

• White whole wheat flour or gluten free blend: gives lightness plus fiber opt for fresher flours and check for a faintly sweet scent
• Baking powder: lifts the scones and gives a fluffy crumb go for an active batch less than six months old
• Salt: balances the sweetness and highlights other flavors use fine sea salt for even mixing
• Cold unsalted butter: forms tender layers in the scones always use butter straight from the fridge and cube it small
• Plain nonfat Greek yogurt: keeps the dough moist and adds tanginess seek thick styles for best structure
• Pure maple syrup: provides gentle sweetness and lovely aroma look for deep amber color
• Nonfat milk: brings the dough together and creates a golden top any milk works as long as it is fresh
• Almond extract: infuses that signature scone flavor use pure extract for full almond notes
• Fresh raspberries: add bursts of brightness pick plump but firm fruit and dice them to chocolate chip size for even baking

Step-by-Step Instructions

Make the Dry Mix:

Whisk together flour baking powder and salt in a medium bowl making sure everything is evenly combined so the scones rise well

Cut in the Butter:

Add cold cubed unsalted butter and use a pastry cutter or fork to blend it in until the mixture looks like fine crumbs this is key for creating flaky texture

Bring Together the Wet Ingredients:

Stir in Greek yogurt maple syrup three tablespoons of milk and almond extract until just combined do not overmix or the dough gets tough

Fold in the Raspberries:

Gently add diced raspberries folding softly to prevent breaking the berries completely stop as soon as they are distributed

Shape and Slice:

Using a spatula shape the dough into a three quarter inch tall circle right on your baking sheet brush the top with remaining milk for shine slice into eight triangles but do not separate them yet

Bake:

Place the pan in a preheated four hundred twenty five degree oven and bake seventeen to twenty minutes until the tops are golden give it five minutes on the pan before moving to a wire rack so the scones set up

I never get tired of the almond extract—it is the little bakery secret that makes each bite taste special to me. My family jokes that I pour in extra almond on purpose because it reminds me of childhood tea parties.

Storage Tips

Keep your scones in an airtight container in the refrigerator where they stay fresh for up to five days. They reheat beautifully in the microwave on low power which makes them taste freshly baked again. For longer storage freeze in a zip bag and warm straight from frozen whenever you need a quick snack.

Ingredient Substitutions

Try any wheat flour or a good gluten free blend if needed. Swap honey or agave for maple syrup if that is what you have on hand. For a dairy free or vegan option use stick style vegan butter dairy free yogurt and any plant based milk. Vanilla extract can step in for almond extract if you like a milder flavor.

Serving Suggestions

These scones make a breakfast plate shine with a side of fresh fruit or a small scoop of yogurt. For a brunch board cut scones smaller and offer with extra berries and coffee or herbal tea. A drizzle of warm maple syrup or a tiny scatter of sliced almonds on top makes them extra inviting.

Cultural Context

Scones originated in the UK as simple afternoon treats but have become favorites in American brunches where they get a sweeter touch. Almond and fruit are classic bakery combinations that make homemade scones feel both nostalgic and a little fancy without much effort.

FAQs about Recipes

→ Can I use frozen raspberries?

Yes, you can substitute frozen raspberries, but be sure to thaw and pat them dry thoroughly to prevent excess moisture in the dough.

→ How can I make these scones vegan?

Use stick-style vegan butter, dairy-free yogurt, and non-dairy milk to replace the dairy ingredients.

→ What flour options work best?

You can use white whole wheat, whole wheat pastry, all-purpose, or a preferred gluten-free blend if needed.

→ How should I store leftovers?

Place the scones in an airtight container and refrigerate. They will stay fresh for at least four to five days.

→ How do I keep the scones soft?

Bake the wedges close together and reheat leftovers in the microwave at low power to restore their softness.

→ Can I adjust the sweetness level?

Add more maple syrup for sweeter scones, reducing the milk accordingly to maintain the right dough consistency.