Healthy Raspberry Almond Scones (Printable Version)

Soft scones with raspberries and almond flavor, perfect for breakfast or brunch. Simple, wholesome, and satisfying.

# What You'll Need:

→ Dry Ingredients

01 - 180g white whole wheat flour or gluten-free flour blend
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon fine sea salt

→ Fat

04 - 28g unsalted butter, cold and cubed

→ Wet Ingredients

05 - 120g plain nonfat Greek yogurt
06 - 45mL pure maple syrup
07 - 55mL nonfat milk, divided
08 - 1 teaspoon almond extract

→ Fruit

09 - 70g fresh raspberries, diced

# Step-by-Step Guide:

01 - Preheat oven to 220°C. Line a baking tray with a silicone baking mat or parchment paper.
02 - In a medium mixing bowl, whisk together the flour, baking powder, and salt until fully combined.
03 - Add cold cubed butter to the dry mixture. Using a pastry cutter or the back of a fork, cut in butter until texture resembles fine crumbs.
04 - Stir in Greek yogurt, maple syrup, 45mL (3 tablespoons) of milk, and almond extract until just combined. Do not overmix.
05 - Gently fold diced raspberries into the dough, taking care not to crush them.
06 - Transfer dough to prepared baking tray. Using a spatula, shape into a 2cm tall circle. Brush the surface with remaining milk. Slice circle into 8 even wedges with a sharp knife, leaving the wedges touching.
07 - Bake in preheated oven for 17–20 minutes, or until the tops are golden brown.
08 - Allow scones to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Additional Notes:

01 - Measure flour using a digital kitchen scale or spoon and level to avoid dry, crumbly texture.
02 - Keep butter very cold; do not substitute coconut oil unless necessary, as it alters crumb structure.
03 - Do not separate scone wedges before baking to ensure a moist, tender interior.
04 - For a sweeter result, increase maple syrup and reduce milk accordingly.
05 - Scones store well in an airtight container in the refrigerator for up to five days or can be frozen for longer storage.
06 - For best texture, reheat scones in the microwave at low power before serving.
07 - Any milk type, dairy or non-dairy, may be used as desired.

Go Back