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
- 1 egg
- 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.