Healthy Rasberry Almond Scones

Ottawa Athletic Club Recipe of the Week

May 9th, 2018

An easy, one-bowl recipe for soft scones full of fresh raspberries. Ready in 1 hour & made with no refined flour or sugar! Only 133 calories!

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Yield: 8 scones       Prep Time: 30 mins      Cook time: 25-30 mins      Total Time: 1 hour


  • 1 1/2 cups white whole wheat flour or gluten-free* flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp unsalted butter, cold and cubed
  • ½ cup plain nonfat Greek yogurt
  • 3 tbsp pure maple syrup
  • 3 tbsp + 2 tsp nonfat milk, divided
  • 1 tsp almond extract
  • ½ cup fresh raspberries, diced


  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. Gently fold in the raspberries.
  3. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk.
  4. Slice the circle into 8 triangular segments with a sharp knife.
  5. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.


Printable version