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These healthy raspberry almond scones are simple to make! You just need 1 bowl. Greek yogurt makes these raspberry scones moist (no heavy cream!) & gives them a protein boost too. These healthy scones are low calorie, clean eating & made with no white sugar. Find this easy recipe for raspberry breakfast scones on amyshealthybaking.com.

Healthy Raspberry Almond Scones

© Amy's Healthy Baking
Yields: 8 scones
These scones are surprisingly easy to make, and they’re perfect for a quick weekday breakfast treat or weekend brunch! Leftovers will keep for at least four or five days (if not longer!) if stored in an airtight container in the refrigerator.
5 from 9 votes
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Ingredients 

  • 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

Instructions

  • 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 (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 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 golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly. It'll also make them taste bland.
 
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not separate the 8 dough wedges before baking in Step 3. Instead, leave them touching on the baking sheet! This helps make the insides really moist, soft, and fluffy.
 
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk in the dough. (For example, use 4 tablespoons of pure maple syrup, and reduce the milk in the dough to 2 tablespoons.)
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
 
BUTTER NOTES + ALTERNATIVE: 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.
 
For this reason, I don’t recommend substituting coconut oil. It melts at a lower temperature, which affects the texture of your scones. If you do decide to substitute coconut oil, just keep that in mind!
 
For a dairy-free or vegan version, use stick-style vegan butter (I like this one and this one) in place of the unsalted butter for the best results.
 
SWEETENER ALTERNATIVES: Honey or agave may be substituted in place of the pure maple syrup. I don’t recommend substituting sugar-free maple syrup. It's often water-based, which affects the scones’ texture. They usually turn out denser and collapse some while cooling.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
ALMOND EXTRACT NOTE + ALTERNATIVE: Almond extract makes these scones taste a bit sweeter, and it also gives them their “bakery-style” flavor. If you don’t have any, vanilla extract may be substituted for the almond extract.
 
FRESH RASPBERRY NOTES + ALTERNATIVE: Cut the raspberries to be about the size of chocolate chips to ensure the scones bake evenly. Frozen and thawed raspberries that have been thoroughly patted dry to remove excess moisture from thawing may be substituted for the fresh raspberries.
 
GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if they’re measured like this.
 
DAIRY-FREE + VEGAN OPTION: Use stick-style vegan butter (I like this one and this one) in place of the butter, your preferred dairy-free yogurt in place of the Greek yogurt (ie soy- or almond-based), and dairy-free milk in place of the nonfat milk.
 
HOW TO STORE: Store your scones in an airtight container in the refrigerator. They’ll keep for at least four or five days, if not longer.
 
I highly recommend reheating leftover scones in the microwave before eating them! It really improves their texture and makes them soft and fluffy again! I heat them on 30% power until they’re warmed all the way through.
 
These scones also freeze really well!
 
STEP-BY-STEP VIDEO: You can see my video of how to make scones here. (It's for a very similar recipe, and the video is located right above the recipe!)
 
{gluten-free, egg-free, clean eating, low fat, low calorie, dairy-free option, vegan option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.