About a week ago, we loaded up our car to drive to San Diego for Grandpa’s memorial service. We managed to fit in four people, our duffel bags and backpacks, two dogs, their dog beds, a flute, a trumpet, and our sanity. (And we even brought back a fifth person when we drove home!)
We eased out of the driveway shortly after 7 am, heading the opposite direction of typical morning rush hour traffic until we merged onto I-5 for the 8+ hour trip. By taking the scenic route when we reached Southern California, partially to avoid LA traffic, we extended the trip a little longer—but our sanity remained intact!
With our two dogs, we stopped a few more times than usual to give them bathroom breaks, along with our typical lunch stop—In ’N Out Burgers for everyone else, a fresh salad for me!—and pit stops to refill the gas tank. We also hopped off the freeway for a bit to drive past my parents’ undergraduate university and their old apartment building. Quite a fun trip down memory lane for Mom!
But with two almost constantly hungry boys in the backseat, we packed plenty of snacks to tide everyone over in between rest stops. They brought crackers, Fig Newton cookies, kettle-cooked potato chips, chocolate bars…
And I tucked in my carrot cake granola bar bites and these Healthy Raspberry Almond Scones for two slightly more wholesome options! Despite the tempting allure of those store-bought cookies and chips, these scones still disappeared first! And with no refined flour or sugar and extra protein, none of us felt guilty about that!
To make these healthy scones, you’ll start with white whole wheat flour. That sounds a little strange, almost like a paradox, doesn’t it? However, white whole wheat flour is made by finely grinding a special type of soft white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which really lets these scones’ tender texture shine. Even better, it has the same health benefits (like extra fiber!) as regular whole wheat flour.
Note: I included my favorite gluten-free flour blend in the Notes section, if you prefer!
Next, you’ll cut in a small amount of very cold butter. Just 2 tablespoons! The rest of these scones’ tender texture comes from Greek yogurt (one of my favorite ingredients in healthier baking!). It adds the same moisture as extra butter for a fraction of the calories, and it gives your scones a protein boost, too!
However, it’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) The very cold butter won’t heat up until you put the scones in the extremely hot oven, which then creates little air pockets and a very tender crumb when it melts.
Note: This is why I recommend against using coconut oil, if at all possible, because coconut oil has a much lower melting point than butter and will quickly turn to liquid once you begin mixing it into the dough.
To sweeten your scones, you’ll skip the refined sugar and use pure maple syrup instead. Be sure you buy the real kind! Skip the pancake and sugar-free syrups because they contain corn syrup or artificial ingredients, which we’re avoiding in this healthy recipe. The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve bought it online here!)
Of course, we can’t forget two of the most important ingredients… Almond extract and fresh raspberries! Almond extract is my all-time favorite baking extract, and it gives these scones an extra fancy flavor. As for the raspberries, be sure to cut them to be about the same size as chocolate chips to ensure the scones bake evenly. (Frozen and thawed will work in a pinch!)
Just before popping the scones in the oven, you’ll slice them into 8 triangular segments and brush the tops and sides with milk. This last part helps seal moisture into the dough so their centers stay extremely tender, and the outsides get a hint of a crust while baking.
Time to eat! ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your scones and feature them in my Sunday Spotlight series!
| Healthy Raspberry Almond Scones | Print |
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter, cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) nonfat milk, divided
- 1 tsp almond extract
- ½ cup (70g) fresh raspberries, diced
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. Gently fold in the raspberries.
- Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.
It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.
Honey or agave may be substituted in place of the pure maple syrup.
Any milk may be substituted in place of the nonfat milk.
If you aren’t a fan of almond extract, vanilla extract may be substituted instead.
Cut the raspberries to be about the size of chocolate chips to ensure the scones bake evenly. Frozen and thawed raspberries that have been patted dry to remove excess moisture from thawing may be substituted for the fresh raspberries.
In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.
You can see my video of how to make scones here. (It's for a very similar recipe, located right above the recipe!)
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Healthy Raspberry Almond Mini Muffins
♥ Healthy Raspberry Almond Cheesecake Bars
♥ Greek Yogurt Raspberry Chocolate Chip Pound Cake
♥ Healthy Raspberry Dark Chocolate Bark
♥ Raspberry Cheesecake Oatmeal Cookies
♥ Healthy Single-Serving Raspberry Chocolate Chip Mug Cake
♥ Raspberry Chocolate Chip Oatmeal Cookies
♥ Healthy Raspberry Thumbprint Cookies
these look so summery and delicious! i love that i can make them gluten-free too 🙂 question: i can handle the small amount of butter, but the greek yogurt is most likely a bit too much dairy. could i substitute goat milk yogurt? it’s thick & tangy like greek yogurt, but not cow, which gives me problems… i love your recipes!!!
Non-dairy yogurts will work Emily! I’ve only tried soy-based yogurt in these scones, but I’m fairly certain that goat milk yogurt will be fine. (Are you lactose intolerant, by chance?) I’m excited to hear what you think of these scones!
hooray!! i’ve not been tested, but nearly all dairy makes me feel just awful, so i’m guessing that i am indeed lactose intolerant; makes baking super-frustrating sometimes 🙁 i’m excited to try them too – they look so yummy 😀
My brother is severely lactose intolerant, but he can eat whatever dairy he wants (cheese, yogurt, ice cream — you name it!) if he takes a lactase pill before. The enzymes in those pills break down the lactose in dairy products, so people with lactose intolerance won’t experience any of their usual symptoms. It might be worth trying for you! 🙂
thanks for the fabulous suggestion Amy!! can’t believe it…totally forgot about those lactose pills lol i’ll definitely pick some up tomorrow. i really hope they work as well for me as they do for your brother. thanks again 😀
It’s my pleasure Emily! They’ve been a HUGE lifesaver for him. He refuses to give up ice cream and pizza! 😉 I’d love to hear whether they work for you, if you get a chance! 🙂
Scones in 30 minutes? This is dangerous. Seriously, love these! So perfect for spring and summer!
Thanks Karly! 🙂
Your scones are some of my favorites, they look amazing. Much better option than chocolate bars. HA.
Aww you’re the sweetest Brittany — thank you so much!! 🙂
Amy, You need need to get really serious and do away with the “whole wheat”.
I will rework the recipe to either Almond & Coconut Flour…. Otherwise recipe sounds good.
Almond flour will be a much better substitute than coconut flour. I can’t wait to hear what you think of these scones Ron!
Could you use all almond flour instead of whole wheat?
I think that will work! The scones may turn out slightly denser and may not rise (the gluten is what allows baked goods to rise and hold their shape while cooling!), but the flavor will remain the same. 🙂 I can’t wait to hear what you think of these scones!
Amy, I love your recipes…But, you advocate using parchment paper which I also use. Are you aware that the directions on the box of parchment paper say that it is not safe to bake with it over 375 degrees F ? Your recipes call for an oven of 425 F…Is this safe ?
Can you tell us how and when almond flour can be substituted for whole wheat or other flour ? I prefer no carbs and only almond flour is low carb..
Thank you, Arlene
I really appreciate your interest in my recipes Arlene! The parchment paper that I link to (it’s the pink text!) is oven-safe up to 420°F, and I’ve never had any issues with the extra 5°F to bake these scones at 425°F. I also use Wilton’s parchment paper, and that’s oven-safe up to 450°F. Whether it’s possible to substitute almond flour depends on the particular recipe. You’re welcome to substitute it here, but your scones will turn out much denser. I’d love to hear what you think if you try them!
Thrilled by your swift and helpful reply ,, You really DO read readers’ comments. !
I looked again at the box of parchment paper and saw that it CAN be used up to 425 degrees…A previous brand that I had used gave a 375 limit, so I will just stick to this brand..
Will try mixing almond flour with the flour you suggest and see how it works.. Arlene in Chicago
Yes, I actually do read every comment — I absolutely love connecting with my readers and providing as much help as I can! 🙂 That’s great news about your new box of parchment paper! I can’t wait to hear how your scones turn out, Arlene!
Excited to try these scones, all the gluten free recipes I’ve tried have been too soft and dense.. Can you tell me how many carbs in each scone?
The full nutrition information is actually included directly beneath the recipe! I know it can be easy to miss. 🙂 I can’t wait to hear what you think of these scones Carol!
I used Almond flour and these did not turn out. came out flat as a pancake, actually flatter. I watched the video after and your dough was allot firmer than mine. I measure the flour like you say too. ugh.
I’m honored that you tried making my recipe Jody! Unfortunately, the almond flour is exactly what caused your scones to turn out so flat. This is for two reasons. First, almond flour isn’t quite as absorbent as wheat flour, so it typically requires adding a little bit more to achieve the same consistency. But more importantly, almond flour lacks gluten. Gluten is a protein in wheat flour that helps baked goods both rise and maintain their shape while cooling. Without that gluten, baked goods can collapse and turn out much denser, as you experienced. For this reason, I generally recommend substituting almond flour only in recipes that don’t rise, such as cookies and brownies.
If you’re trying to make these scones gluten-free, then I recommend using one of the alternatives that I included in the Notes section of the recipe. (A blend of gluten-free flours, especially one that includes xanthan gum, does a MUCH better job at imitating wheat flour!) I guarantee those options will turn out perfectly! 🙂
I tried your recipe, but it came out not tasting of much with an aftertaste like bread. Could there have been anything I did wrong?
I’m honored that you tried making my recipe, Emma! That sounds disappointing and not like how these scones should turn out at all, so I’d love to help solve that mystery. 🙂 Was there anything wrong besides the lack of sweetness? Did you make any modifications or substitutions to the recipe, including those listed in the Notes section? Was the texture of your scones moist and tender or more bready and dry? How long did you bake them?
I know I just asked a lot of questions, but once I know your answers to all of them, I’ll have a much better idea of the potential culprit and how to fix it! 🙂
I didn’t use any substitutions, and it came out quite dry. I baked them for 17 minutes.
Thankyou for your help!
Thanks for sharing, Emma! That’s really helpful to know. 🙂 Did you use a kitchen scale or measuring cups to measure the white whole wheat flour? If the latter, can you describe how you used them to measure? Also, did you use a kitchen scale or measuring cups and spoons for the yogurt, maple syrup, and milk?
I used kitchen scales to measure everything.
Thanks for sharing, Emma! Does that include the milk and maple syrup? Did you measure those two ingredients in grams or ounces?