Recipe: Whole-wheat Raspberry (Oh-So-Good!) Scones

Whole-wheat Raspberry (Oh-So-Good!) Scones

  • Servings: 9
  • Difficulty: easy
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Here’s what you’ll need:

2 cups whole-wheat flour
⅓ cup brown sugarFour whole-wheat raspberry scones on plate.
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup large old fashioned rolled oats (not quick or instant)
¼ cup natural applesauce
3 tbsp. cold butter, cut in cubes
1 large egg, lightly beaten
½ tsp. vanilla extract
½ cup + 2 tbsp. light vanilla soy milk
1¼ cup raspberries (As always, I used frozen since raspberries are not yet in season. Do not thaw them if you decide to use frozen as well).

  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. (I always forget that I don’t have parchment paper and wax paper smokes in our oven at the temperature. So wanting to be the crafty baker, instead of greasing my pans with olive oil, which you could also do, I lined my baking sheet with tin foil! It actually worked pretty well. I just had to be careful when peeling off the scones. The point: if you do not have parchment paper, no worries. You can either grease your pan or use my tin foil method).
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and oats. Next, mix in applesauce the best you can. Take your butter cubes and either press with your fingers into the mixture (way more fun and one less dish!) or use a blender to cut butter in. The mixture will resemble coarse crumbs.
  3. In a small bowl, whisk soy milk, egg, and vanilla extract. Pour this mixture over dry ingredients and stir or fold in until dough starts to come together (there will still be floury patches). Stir in raspberries. Dough may still be somewhat floury.
  4. Turn dough onto a lightly floured clean counter and gently knead about 6 times, until dough is cohesive (raspberries will start to break up; this is fine). Pat dough into a circle of about 1½” thick. Using a knife, divide the dough into three sections, and then make half of an “x” in each section to result in nine equal pieces.
  5. Transfer scones to prepared baking sheets and bake about 22 minutes, or until golden brown, rotating pans once during baking. Transfer to wire racks to cool. I like to eat mine slightly warm each morning with either a bit of almond butter, a small spoonful of Greek yogurt, or just plain.

I know you’ll really enjoy these scones. They have such great texture and flavor, not to mention they just look like they taste good! Bon Appétit!

See entire post with this recipe here.

1 thought on “Recipe: Whole-wheat Raspberry (Oh-So-Good!) Scones

  1. Pingback: Whole-wheat Raspberry (Oh-So-Good!) Scones and the Pre-workout Meal | Ironwoman Diary: Destination Finish Line

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