Whole Wheat Raspberry Scones

Summertime is the perfect season to infuse fresh berries into your baking, and these whole wheat raspberry scones deliver a delightful balance of sweet and tart flavors. Light yet satisfying, they’re an ideal way to kick off a warm morning with a healthy twist.

Chef’s Tips

• Hydrate the Batter: Let the batter rest for 10 minutes before baking to ensure the whole wheat flour is fully hydrated, resulting in softer, moister scones.
• Flour Substitutions: This recipe uses a mix of whole wheat and all-purpose flour for a balance of texture and flavor. If desired, replace the all-purpose flour with whole wheat flour, but add 2 extra teaspoons of hot water to maintain the dough’s moisture.
• Raspberry Handling: Be gentle when folding in the raspberries to avoid crushing them, preserving their tart bursts of flavor in each bite.

Ingredients

• 1 cup all-purpose flour: Provides lightness to balance the density of whole wheat flour.
• 1 cup whole wheat flour: Adds a nutty flavor and boosts the fiber content.
• 1 tablespoon baking powder: Gives the scones their airy rise.
• ½ teaspoon salt: Enhances the overall flavor.
• ⅓ cup vegetable or canola oil: Ensures a tender, moist texture.
• ⅓ cup agave nectar: Naturally sweetens the scones with a slight caramel note.
• 1 tablespoon pure vanilla extract: Adds a warm, rich flavor.
• ⅓ cup hot water: Hydrates the batter for a soft, cohesive dough.
• 1 cup fresh raspberries: Provides a tart, fruity contrast to the sweet dough.

Substitutions

• Flour: Replace the all-purpose flour with whole wheat for an even healthier option or use 2 cups of all-purpose flour if whole wheat is unavailable.
• Sweetener: Substitute agave nectar with honey or maple syrup for a similar flavor profile.
• Oil: Olive oil or melted coconut oil can replace vegetable oil for a slight flavor variation.
• Berries: Swap raspberries for blueberries, blackberries, or diced strawberries depending on your preference.

Instructions

1. Preheat the Oven: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
3. Combine Wet Ingredients: Create a well in the center of the dry ingredients. Stir in the vegetable oil, agave nectar, and vanilla extract until mixed.
4. Add Hot Water: Slowly pour in the hot water and stir until a soft dough forms.
5. Incorporate Raspberries: Gently fold in the raspberries, taking care not to crush them.
6. Shape and Bake: Divide the dough into 12 equal portions (about ⅓ cup each) and place them on the prepared baking sheet. Optionally, brush the tops with a bit of olive oil for added shine.
7. Bake: Bake in the preheated oven for 20 minutes or until the tops are lightly golden.
8. Cool: Let the scones cool completely on the baking sheet set over a wire rack.

FAQs

These whole wheat raspberry scones are a perfect addition to breakfast spreads or as a snack. Whether paired with a cup of coffee or served alongside eggs and bacon, they bring a touch of summer to your table!