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Whole Wheat Raspberry Scones

Whole Wheat Raspberry Scones

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 c all-purpose flour
  • 1 c whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • c vegetable or canola oil
  • c agave nectar
  • 1 tbsp pure vanilla extract
  • c hot water
  • 1 c fresh raspberries

Instructions
 

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 
    Recipe Ingredients
  • In a bowl, whisk together the flours with the baking powder and salt. 
    Mix Dry Ingredients
  • Create a well in the center. Stir in the oil, agave nectar, and vanilla. 
    Add wet ingredients
  • Once mixed, add the hot water and stir to create mastiff dough.
    Add hot water
  • Fold in the raspberries.
    Fold in 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. 
    Divide dough
  • Bake the scones for 20 minutes. Allow the scones to cool completely on the baking sheet over a wire rack.
    Whole Wheat Raspberry Scones
Keyword Raspberry Scones, Whole Wheat Raspberry Scones, Whole Wheat Scones
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