White Chocolate Raspberry Scones

KristineBreads, Muffins, Cookies, Gluten Free, Recipes13 Comments

Scones.  These most certainly aren’t your grandma’s unhealthy fat laden scones.  I do love that these mimic a regular scone, only much healthier.

You might remember I did a recipe for Lemon Cranberry Scones .  Since I liked them, I came up with another version….white chocolate raspberry.  The consensus was….we liked these even better!  I listed 1/2 cup of whey protein in the recipe, but you could add another 1/4 cup if you really want to pack in the protein.  I’ve done it both ways, the only thing I notice with using more protein in baked goods is that the end result can be a touch dry if you add too much.

I don’t recommend subbing out any of the fat in this recipe, for additional applesauce and such, as the recipe will not turn out.  Traditional scones generally have a lot more fat than this, and they simply need it to be a proper scone.  They are pretty massive, so you could always eat half of one if you want a lower calorie snack.

Hope you enjoy them as much as we do!

White Chocolate Raspberry Scones
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: American
Yield: 6
  • 1½ cups oat flour (just grind oats in your blender)
  • 6 packets stevia
  • ½ cup whey protein in vanilla (could sub for extra oat flour)
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ cup (heaping) frozen raspberries
  • ⅓ cup cold butter (or vegan margaraine, coconut oil or vegan palm shortening, just make sure its very cold)
  • 2 Tbsp unsweetened applesauce
  • ¼ cup + 1 Tbsp unsweetened almond milk
  • 2 Tbsp white chocolate chips
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, mix together all the dry ingredients up to sea salt. Add cold margarine or butter and using a pastry blender or a fork.
  3. Cut the fat into the dry ingredients to make small crumbly pieces.
  4. In a separate bowl, add all the wet ingredients. Pour the wet into the dry mixture slowly and mix gently with a fork until it comes together (careful to not overmix).
  5. Lastly, add in the raspberries and white chocolate chips and mix lightly until combined.
  6. Depending on your climate, you may not need all the liquid, 1 Tbsp or 2 Tbsp might remain. The dough will be wet.
  7. Cover your counter with additional oat flour. Gather the dough into a ball and flatten it out a bit.
  8. Using a sharp knife, cut it into 6 triangles, similar to cutting a pizza. Place each slice on a cookie sheet lined with parchment paper.
  9. Place in oven and bake at 375 degrees F for 12-14 minutes. They will remain light in color, but will be firm.
  10. NOTE: These definitely taste best warm. So the next day, lightly microwave each scone for 15-20 seconds. Cutting in half and toasting them would also work.
Serving size: 1 scone Calories: 245 Fat: 13.6 g Carbs: 22.6 g Sugar: 3.6 g Sodium: 329 mg Fiber: 2.7 g Protein: 11 g