Indulge in the delightful flavors of our Clean Raspberry Almond Scones, a perfect blend of wholesome ingredients that will make your taste buds dance! These scones are not just a treat for your palate; they are also a guilt-free option for breakfast or a delightful afternoon snack. With only 30 minutes from start to finish, you can whip up a batch of these fluffy, fruity delights that are sure to impress your family and friends. Get ready to savor the sweet-tart raspberries and the nutty crunch of almonds in every bite—your morning routine will never be the same!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/2 cup raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine 2 cups of whole wheat flour, 1/4 cup of coconut sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
- In a separate bowl, pour in 1/2 cup of unsweetened almond milk. This will be your wet ingredient. Make sure the almond milk is at room temperature for better mixing.
- Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; you want the mixture to come together but still be a bit crumbly.
- Gently fold in 1/2 cup of raspberries and 1/4 cup of sliced almonds into the dough. If you are using frozen raspberries, do not thaw them beforehand to prevent the dough from becoming too wet.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough a couple of times to bring it together. Shape it into a circle about 1-inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges. Carefully transfer each wedge to the prepared baking sheet, spacing them about 2 inches apart.
- For an added touch, you can sprinkle a few extra sliced almonds on top of the scones before baking.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are lightly golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your Clean Raspberry Almond Scones warm or at room temperature, perfect for breakfast or an afternoon snack!
Tips
- Room Temperature Ingredients: For the best results, ensure your almond milk is at room temperature before mixing. This helps to create a smooth dough and enhances the texture of your scones.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to tough scones, so stop as soon as the dough comes together!
- Frozen Raspberries: If you’re using frozen raspberries, do not thaw them before adding to the dough. This prevents excess moisture and keeps your scones from becoming soggy.
- Flour Your Surface: Lightly flour your work surface when kneading the dough to prevent it from sticking, but be careful not to add too much extra flour, as this can alter the texture.
- Baking Time: Keep an eye on your scones while they bake. Ovens can vary, so check for that lovely golden brown color and use a toothpick to ensure they are cooked through.
- Extra Almonds on Top: For a beautiful finish, sprinkle a few extra sliced almonds on top of the scones before baking. They add a lovely crunch and make your scones look even more appetizing!
- Serving Suggestions: Enjoy your scones warm or at room temperature. They pair wonderfully with a cup of tea or coffee, and a spread of almond butter or jam can elevate the experience even further!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
