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–+ servings

Whole Wheat Raspberry Scones

Sea Salt Savorings
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 95 kcal

Ingredients
  

  • 1 c all-purpose flour
  • 1 c whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 c vegetable or canola oil
  • 1/3 c agave nectar
  • 1 tbsp pure vanilla extract
  • 1/3 c hot water
  • 1 c fresh raspberries

Instructions
 

  • 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.

Nutrition

Calories: 95kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 204mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.