Last month, a solid week of cool and drizzly days interrupted our typically mild Southern California weather. As the rain fell outside, gently tapping against the window next to my desk, I grabbed a fleece blanket and brewed a big mug of herbal tea to keep me warm while I worked.
Weather like that always reminds me of our family vacation to England and Scotland. Although we visited during the summer, we still experienced overcast skies and regular rain showers most days during our trip… And we even started joking about rolling down the car windows as we drove through the Scottish countryside, just to stick our arms out and soak up a few brief moments of sunshine and Vitamin D before the clouds returned!
As those childhood memories started floating back through my mind, I decided to play the Harry Potter movies in the background while I baked and edited recipe photos, just to hear those same British accents that I remembered from our vacation. But because the rain continued to fall for another six straight days, I finished watching the entire series before the showers stopped…
So I turned to the Great British Bake Off on Netflix next! I started with the early seasons, smiling as the contestants prepared their best and incredibly creative recipes for Mary and Paul to taste, ranging from simple cookies and bars to more extravagant made-from-scratch puff pastries and multi-tiered cakes with intricately piped chocolate decorations.
Towards the end of each hour, Mary and Paul retreated to a little table in the judges’ tent to discuss the three challenges, select a winner, and decide which baker to send home. Nearly every single time, mugs of tea and plates of sweets sat in front of them, and after watching a few too many episodes in a row…
I started to crave afternoon tea — and pastries to go with it too! But instead of making any of the recipes that the contestants, Mary, or Paul shared on the show…
I baked these Healthy One-Bowl Eggless Almond Scones! With no eggs, cream, refined flour or sugar, these are much healthier than any of the ones from the Great British Bake Off, but they’re still incredibly moist and tender on the inside. No dry scones here — I promise!
This easy recipe also requires very little time to prepare — just half an hour! — making it perfect for lazy, slow-paced weekend brunches and even quick weekday breakfast treats. Plus each scone is 137 calories!
HOW TO MAKE THE BEST HEALTHY ALMOND SCONES
Let’s go over how to make the best healthy eggless almond scones! As you’ve probably realized from the recipe title, you just need one mixing bowl to make them. It seems like you’ve really been enjoying my one-bowl recipe series, and I do too… Partially because those kinds of recipes usually result in fewer dishes to wash!
To start, you’ll whisk together white whole wheat flour, baking powder, and salt. I know it sounds a little strange or contradictory, but white whole wheat flour actually exists — and it’s not just a combination of white (aka all-purpose) flour and regular whole wheat flour!
Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the moist and tender texture of your healthy almond scones truly shine!
Next, you’ll work in a small amount of very cold butter. Yes, the butter must be cold — not softened or at room temperature! There’s a nerdy reason for this…
When you put your scones in the oven, the butter melts and creates tender little pockets in the dough. If your butter starts to soften or melt ahead of time while you’re making the dough, then you miss out on those luscious little pockets that create the best tender texture in these healthy almond scones!
Therefore, I highly recommend against using coconut oil. Coconut oil has a much lower melting point, around 76°F (just a little above room temperature!), which means that it will definitely start to soften and melt as you prepare the scone dough… And your scones won’t have that same irresistibly moist and tender texture!
Tip: Just grab your butter straight from the fridge! Freezing your butter isn’t necessary for these healthy eggless almond scones.
Hint: For a vegan alternative to the butter in these healthy almond scones, I love this stick-style vegan butter!
Instead of the cream or whole milk that many traditional scone recipes use, you’ll use one of my favorite healthy baking ingredients instead… Greek yogurt! Greek yogurt adds the same moisture as cream or whole milk (and even extra butter!) but for a fraction of the calories, and it also gives your healthy almond scones a protein boost.
Hint: Because of the Greek yogurt, you only need 1 ½ tablespoons of butter in these scones… Compared to the 4-8 tablespoons typically found in traditional recipes. That really helps keep your healthy eggless almond scones low calorie and low fat!
Tip: To make these healthy almond scones dairy-free and vegan, you can easily substitute your favorite non-dairy yogurt. I’ve had great success with soy-based and almond-based yogurts, and coconut-based and even oat-based ones should also work!
Just like the scones I saw contestants make on the Great British Bake Off, I didn’t add very much sweetener to the dough. Traditional scones aren’t very sweet at all, and that’s exactly how I like mine! (However, if you’re the opposite, I included how you can achieve sweeter scones in the Notes section of the recipe!)
So to make these healthy almond scones, you just need a few tablespoons of pure maple syrup. That’s the kind that comes directly from maple trees, and the only ingredient on the label should be “maple syrup.” (It generally comes in thin glass bottles or squat plastic jugs like this!)
After adding a little milk to your bowl (any kind will work — both dairy and non-dairy!), you’ll also stir in another one of my favorite ingredients… Almond extract! It’s my all-time favorite baking extract. I love its sweet and sophisticated flavor, and I think it makes these healthy almond scones taste like they came from a fancy, gourmet bakery!
For even more almond flavor, you’ll fold sliced almonds into the dough too. I broke mine up into smaller pieces in my palm before sprinkling them into the bowl. I found that made it much easier to fold them in, and it also helped these healthy eggless almond scones bake more evenly.
Hint: I only added the sliced almonds for this batch that I photographed… I actually hate nuts in my scones, so I’ve omitted them in every other batch I’ve baked. (And I picked out all of the almonds when I ate this batch in these photos!) If you’re not a fan of nuts in your baked goods too, feel free to do the same — the almond extract alone still adds plenty of yummy almond flavor to these healthy almond scones! 😉
It’s almost time to bake! First, shape the dough into a flat circle using a spatula. (I use this mini spatula! Isn’t it cute??) The dough is too sticky to use your hands, so don’t bother to try!
Next, brush the tops and sides of the dough with a bit more milk. This seals moisture into the dough, so the centers of your healthy almond scones stay moist and tender. It also creates a hint of a crust on the outside. I love that texture contrast!
Finally, slice the dough into 8 wedges, and press a few more sliced almonds into the top of each wedge for a pretty finishing touch. (Unless you’re like me and hate nuts in your scones!) I leave my dough just like that, sliced into wedges but not separated, because I love how that ensures the sides of my healthy almond scones still stay really moist and tender.
Then slide your baking sheet into the oven, set a timer, and…
Enjoy your healthy breakfast pastries! 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 healthy almond scones!
Healthy Almond Scones
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp (21g) unsalted butter, very cold and cubed (see Notes!)
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) 55mL nonfat milk, divided
- 2 tsp almond extract
- 2 ½ tbsp (19g) sliced almonds, slightly crushed or broken (see Notes!)
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) 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 2 tablespoons of the sliced almonds.
- 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. Gently press the remaining sliced almonds into the tops. Bake at 425°F for 21-24 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Cinnamon Scones
♡ Healthy Blueberry Almond Scones
♡ Healthy Spiced Chocolate Chip Scones
♡ Healthy Almond Joy Scones
♡ Healthy Raspberry Almond Scones
♡ Healthy Copycat Petite Vanilla Bean Scones
♡ …and the rest of Amy’s healthy scone recipes!