Last Updated on June 4, 2021 by Ellen Christian
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These healthy raspberry scones are loaded with fresh raspberries and sweetened with agave nectar. Try this raspberry scone recipe for breakfast today.
There are so many delicious ways to use fresh raspberries when you cook. Have you had a chance to try this Raspberry Panna Cotta recipe yet?
Or, you may want to make your own raspberry vinaigrette salad dressing.
Healthy Raspberry Scones Recipe
If you enjoy healthy raspberry muffins but you want something a little bit different, these whole wheat raspberry scones are exactly what you need to make next.
Because they are sweetened with agave nectar, they are lower on the glycemic index than traditional white sugar. And, they are half whole wheat and half white all-purpose flour.
What is the secret to making good scones?
Everyone has their own tricks to make the best scones possible. When I make them, I always make sure not to overmix them. You really need to mix to combine the ingredients. Too much mixing will make them tough.
And, some people say that you should refrigerate the scones before you bake them for at least 30 minutes. I try to do this when I”m not pressed for time.
Can I use a different oil?
This recipe comes out best with canola or vegetable oil. Do not substitute coconut oil as the texture won’t be the same.
How do you make vegan scones from scratch?
Traditional scones often use butter. But, these healthy raspberry scones use canola oil or vegetable oil so they are vegan. Just follow the recipe below for the step-by-step process.
What ingredient makes scones rise?
The baking powder in this recipe is what makes scones rise. They are half all-purpose flour and half whole wheat flour. So, you may not see as much rise as if you used only all-purpose flour.
Do not overmix the dough. The more you mix it, the less it will rise.
Should scones have eggs?
This recipe does not but some do. It’s not necessary to add them to this raspberry scone recipe.
Can I make this gluten-free?
Yes, you should be able to substitute a one to one gluten free flour for the whole wheat and all-purpose flour combination in this healthy raspberry scones recipe. I really like Bob’s Red Mill for my gluten-free baking. It’s the one I use when my daughter visits.
Tools / equipment for this recipe
- Baking sheet
- Cooling rack
Variations for healthy raspberry scones
- Add a splash of lemon for lemon raspberry scones
- Add your favorite chopped nuts
- Stir in dark chocolate
- Add white chocolate chips
Can you use frozen berries in this raspberry scones recipe?
This recipe will really come out best with fresh berries. When you freeze raspberries, they lose some of their shape.
If you do choose to use frozen, make sure they are completely defrosted and well-drained.
How should I store these?
It’s really best to enjoy scones when they are warm from the oven. If you do have leftovers, let them come to room temperature. Then store them in an airtight container in the refrigerator for up to three days.
They really do taste best warm the first day you make them.
Toppings for healthy raspberry scones
The very best thing to add to these scones is butter. Or, if you want to keep them vegan, you can add margarine or an earth-based spread.
More scones recipes
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup fresh raspberries
How to make scones
Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.
Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
If you love scones, check out these Scone Mixes from The Prepared Pantry.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup agave nectar
- 1 tablespoon pure vanilla extract
- 1/3 cup hot water
- 1 cup fresh raspberries
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- In a bowl, whisk together the flours with the baking powder and salt.
- Create a well in the center. Stir in the oil, agave nectar, and vanilla.
- Once mixed, add the hot water and stir to create mastiff dough.
- Fold in the raspberries.
- Divide the batter into 12 mounds, about ⅓ cup each, and place on the baking sheet. If desired, lightly brush the tops with additional olive oil.
- Bake the scones for 20 minutes. Allow the scones to cool completely on the baking sheet over a wire rack.
Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 211mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 3g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.