Healthy Raspberry Almond Scones (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups (180g) white whole wheat flour or gluten-free flour
02 -
1 ½ tsp baking powder
03 -
¼ tsp salt
→ Wet Ingredients
04 -
2 tbsp (28g) unsalted butter, cold and cubed
05 -
½ cup (120g) plain nonfat Greek yogurt
06 -
3 tbsp (45mL) pure maple syrup
07 -
3 tbsp + 2 tsp (55mL) nonfat milk, divided
08 -
1 tsp almond extract
09 -
½ cup (70g) fresh raspberries, diced
# Instructions:
01 -
Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
Cut in the butter with a pastry cutter or fork until the mixture resembles fine crumbs.
04 -
Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. Gently fold in the raspberries.
05 -
Using a spatula, shape the dough into a ¾-inch tall circle on the prepared baking sheet. Brush with the remaining milk.
06 -
Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are golden. Cool on the pan for 5 minutes before transferring to a wire rack.
# Notes:
01 -
Measure the flour correctly using a scale or proper methods to prevent dryness.
02 -
Do not separate the wedges before baking to ensure a moist texture.
03 -
Adjust the sweetness by substituting additional maple syrup for part of the milk if desired.
04 -
For gluten-free flour, consider blends with millet, tapioca, and brown rice flours, along with xanthan gum.
05 -
Store in an airtight container in the refrigerator for up to five days or freeze for longer storage.