Scones can make for a delicious brunch item or healthy mid-day snack when done right. Instead of a traditional scone that is made with bleached all-purpose flour, these glazed raspberry scones are made with white whole-wheat flour as well as rolled oats, contributing whole grains and fiber to the pastry.
While most scone recipes use buttermilk or cream, this recipe calls for a homemade buttermilk that is made from almond milk and lemon juice. This mixture will “curdle” when set aside for a few minutes, mimicking traditional buttermilk without all the extra fat!
Glazed Raspberry Scones
Makes 8 Scones
1 2/3 cup white whole wheat flour
1 1/3 cup old fashioned rolled oats
1/3 cup coconut sugar
2 ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon sea salt
1 stick of butter, cut into chunks
½ cup almond milk
1 teaspoon lemon juice
1 cup frozen raspberries
1 cup powdered sugar
2-3 tablespoons almond milk
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, rolled oats, baking powder, baking soda cinnamon and salt. Cut in butter with two knives until mixture is crumbly.
In a small bowl, whisk together the lemon juice and almond milk. Allow to sit for 5 minutes to curdle. Once milk has curdled, whisk in egg. Add to the dry mixture and stir until just incorporated. Gently stir in the raspberries.
Place dough onto a surface dusted with flour. Shape dough into a large circle roughly ½ inch thick. Cut circle into 8 wedges.
Place wedges on lined baking sheet and bake for 17 to 20 minutes or until golden brown.
While scones are baking, whisk together glaze ingredients. Once scones have fully cooled, drizzle on glaze and serve.