Summertime means incorporating fresh berries in all my recipes, and these raspberry scones check all the boxes as they are a healthy, sweet, and slightly tart way to kickstart a summer morning.
I love baking with fruit in the summer because it adds this lightness to sometimes heavy baked goods. We all love a good comforting scone out of the oven, but when it's summer and is already getting warm by 9 AM, the refreshing kick of raspberries in these scones is sure to satisfy.
Why Whole Wheat?
The whole wheat flour in these scones gives a nutty flavor and texture that pairs well with the berries. There are also many health benefits to baking with whole wheat flour.
Whole wheat flour is rich in vitamins compared to regular white flour, including vitamin B and folate, which are important to healthy cell growth, especially during pregnancy.
It is also higher in iron, calcium, fiber, and protein, with lower amounts of carbs compared to white flour, making it a more satiating option that will keep you feeling full for longer.
Tips to Make Whole Wheat Raspberry Scones
Think you’re ready to give the recipe a try? Keep these additional tips and tricks in mind to ensure you nail it.
- Making sure your batter is properly hydrated with whole wheat flour is important. If you want to yield a softer and more moist scone, try letting your batter rest for 10 minutes before baking.
- This recipe uses a 50/50 mix of white and whole wheat flour. The reason for this is that it makes fluffier scones than if you had used only whole wheat, which tends to be a bit denser. Whole wheat flour and white flour are interchangeable, so if you want to make this recipe using only whole wheat flour, substitute the all-purpose flour for wheat and an extra two teaspoons of hot water.
- On the other hand, if you don't have whole wheat flour, you can easily make this recipe with just 2 cups of all-purpose white flour.
These scones are great as a quick breakfast or snack, but you could add them to a breakfast spread with other dishes like eggs, bacon, fruit, etc. I like to serve them alongside my Spinach and Cheese Crustless Quiche for both a sweet and savory option at the brunch table.
Whole Wheat Raspberry Scones
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ c vegetable or canola oil
- ⅓ c agave nectar
- 1 tbsp pure vanilla extract
- ⅓ c hot water
- 1 c 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.