Healthy Raspberry Almond Scones

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  2 tbsp or 28g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Maple syrups

  3 tbsp or 60g

• Almond milk

  Plain

  3 tbsp or 45g

• Pure Almond Extract

  McCormick

  1 tsp or 4g

• Raspberries

  Raw

  ½ cup or 62g

Directions

1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
2. 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.
3. 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.
4. Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. 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.
5. Recipe by: https://amyshealthybaking.com/blog/2017/04/09/clean-raspberry-almond-scones/

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