Healthy Raspberry Almond Scones
Wholesome and delightful, these raspberry almond scones are a healthier twist on a classic treat, perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup chopped almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, and salt. Stir until evenly mixed.
- Combine Wet Ingredients: Add the Greek yogurt, honey (or maple syrup), and vanilla extract to the dry mixture. Mix gently until just combined.
- Incorporate Raspberries and Almonds: Carefully fold in the fresh raspberries and chopped almonds. Avoid overmixing to keep the scones tender.
- Shape the Dough: Using a spoon or your hands, scoop out portions of the dough and shape into 8 individual scones on the prepared baking sheet.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes or until the scones are golden brown and a toothpick inserted comes out clean.
- Cool Before Serving: Allow the scones to cool slightly on a wire rack before enjoying.
Notes
For a dairy-free option, swap Greek yogurt with a plant-based yogurt. Ensure uniform sizing for even baking.