Healthy Raspberry Almond Scones (Printer-Friendly)
Wholesome raspberry almond scones with Greek yogurt, fresh raspberries, and almond extract; ready in 30 minutes.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
1 ½ cups white whole wheat flour or gluten-free flour
02 -
1 ½ tsp baking powder
03 -
¼ tsp salt
→ Wet Ingredients
04 -
2 tbsp unsalted butter, cold and cubed
05 -
½ cup plain nonfat Greek yogurt
06 -
3 tbsp pure maple syrup
07 -
3 tbsp + 2 tsp nonfat milk, divided
08 -
1 tsp almond extract
→ Fruit
09 -
½ cup fresh raspberries, diced to chocolate chip size
# Step-by-Step Instructions:
01 -
Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper.
02 -
Whisk together white whole wheat flour, baking powder, and salt in a medium bowl until well blended.
03 -
Using a pastry cutter or fork, cut the cold, cubed butter into the dry ingredients until the mixture forms fine crumbs with small pea-sized pieces of butter.
04 -
Gently stir in Greek yogurt, pure maple syrup, 3 tablespoons of nonfat milk, and almond extract until just combined to form a soft dough.
05 -
Carefully fold the diced fresh raspberries into the dough, avoiding crushing to preserve shape and moisture balance.
06 -
Shape dough into a ¾-inch tall circle directly on the prepared baking sheet. Brush the top and sides with remaining 2 teaspoons of milk. Slice into 8 equal triangular wedges without separating them.
07 -
Bake in the preheated oven for 17-20 minutes until golden brown and fully cooked through.
08 -
Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
# Extra Tips:
01 -
Measure flour accurately using a kitchen scale or spoon-and-level method to prevent dry texture.
02 -
Leave wedges touching during baking for moist, soft centers.
03 -
For sweeter scones, increase pure maple syrup by 1-2 tablespoons and reduce milk accordingly.
04 -
Cold butter promotes tender scones with flaky texture; avoid coconut oil due to melting properties.
05 -
Vegan and dairy-free variations can be made with suitable plant-based substitutes for butter, yogurt, and milk.
06 -
Frozen raspberries must be fully thawed and patted dry to prevent excess moisture.
07 -
Store in airtight container refrigerated for up to 5 days or freeze; reheat gently for best texture.