Healthy Raspberry Almond Scones

This hearty raspberry almond scone recipe transforms simple ingredients into bakery-quality treats without the guilt. The combination of fresh raspberries and almond extract creates a delightful flavor profile that feels indulgent while remaining wholesome.

I discovered this recipe during a weekend when my family was craving something special for breakfast but I wanted to avoid the sugar crash. These scones have become our Saturday morning tradition, always disappearing before they even fully cool.

Ingredients

• White whole wheat flour: provides a lighter texture than regular whole wheat while maintaining nutrition
• Baking powder: ensures proper rise for fluffy texture
• Unsalted butter: cold and cubed creates those essential flaky pockets
• Greek yogurt: adds moisture and protein without extra fat
• Pure maple syrup: offers natural sweetness with depth of flavor
• Nonfat milk: helps bind the dough while keeping calories low
• Almond extract: creates that signature bakery flavor profile
• Fresh raspberries: add bright bursts of color and tangy sweetness

Step-by-Step Instructions

Prepare Your Oven:

Preheat to 425°F and line baking sheet with silicone mat or parchment paper. This high temperature is crucial for creating the perfect scone texture with crisp exteriors and tender interiors.

Mix Dry Ingredients:

Whisk together flour, baking powder, and salt thoroughly. The precise measuring of flour using the spoon and level method is absolutely critical here to prevent dry, crumbly scones.

Cut In Butter:

Work cold cubed butter into the flour mixture until fine crumbs form. Use a pastry cutter for best results as the heat from your hands can warm the butter. The cold butter creates steam pockets during baking for perfect flakiness.

Combine Wet Ingredients:

Stir in Greek yogurt, maple syrup, milk, and almond extract until just combined. Be careful not to overmix as this develops gluten and toughens the scones.

Add Raspberries:

Gently fold diced fresh raspberries into the dough. Cut them to chocolate chip size for even distribution and baking. Handle minimally to prevent bleeding and tough texture.

Shape and Prepare:

Form dough into a 3/4 inch tall circle directly on the baking sheet. Brush with remaining milk for golden browning. Score into 8 triangles but do not separate them.

Bake to Perfection:

Bake at 425°F for 17-20 minutes until tops are golden. The high heat creates the perfect rise. Leave on pan for 5 minutes before transferring to cooling rack.

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The almond extract is my secret weapon in this recipe. I once accidentally doubled it and discovered it created that perfect bakery flavor that made everyone think I had purchased the scones from an artisanal bakery. The combination with tart raspberries creates a perfect balance that eliminates the need for excessive sugar.

Storage and Make-Ahead Tips

These scones maintain their quality remarkably well compared to traditional versions. Store them in an airtight container in the refrigerator where they will keep for 4-5 days without drying out. This makes them perfect for batch preparation on weekends for grab-and-go weekday breakfasts.

For the best leftover experience, reheat individual scones in the microwave at 30% power until just warmed through. This revitalizes the texture making them seem freshly baked again with a soft, tender crumb.

They also freeze beautifully for up to three months. Simply wrap individually in plastic wrap then place in a freezer bag. Thaw overnight in the refrigerator and reheat as directed above.

Smart Substitutions

This recipe offers exceptional flexibility for dietary needs. For gluten free scones, use a blend of millet flour, tapioca flour, and brown rice flour with xanthan gum for structure. Alternatively, a quality store bought gluten free blend works well if measured correctly.

For dairy free or vegan versions, substitute stick style vegan butter, plant based yogurt, and your preferred non dairy milk. Coconut oil is not recommended as its lower melting point affects the final texture.

The sweetness level is intentionally moderate but can be easily adjusted by swapping an additional 1-2 tablespoons of maple syrup for an equal amount of milk in the dough. Honey or agave work equally well if maple syrup is unavailable.

Serving Suggestions

These scones truly shine when served slightly warm with a variety of complementary toppings. A light spread of almond butter adds protein and enhances the almond notes, while a dollop of additional Greek yogurt creates a delightful tangy contrast.

For a special brunch, create a scone bar with various toppings including raspberry jam, honey, whipped cream cheese, and fresh berries. Pair with hot tea, coffee, or a chilled fruit smoothie for a complete breakfast experience.

Frequently Asked Questions

→ What’s the best substitute for almond extract?

Vanilla extract is an excellent substitute for almond extract. It creates a milder, sweet flavor for your scones.

→ Can I use frozen raspberries?

Yes, but ensure they are thawed and patted dry beforehand to prevent excess moisture from affecting the texture of the scones.

→ How can I make these scones vegan-friendly?

Use stick-style vegan butter, non-dairy milk, and a soy- or almond-based yogurt as substitutes for the dairy ingredients.

→ What’s the secret to fluffy scones?

Using cold butter is key. It creates air pockets during baking, resulting in a tender, fluffy texture.

→ How should I store leftovers?

Store the scones in an airtight container in the refrigerator for up to four or five days. Reheat them in the microwave for a soft and fresh texture.