Who doesn’t love a scone? I realized today that I actually don’t have any recipes for scones on my site. Not even one. That seems sacrilegious. How can a lover of these buttery, soft and delicate pastries not even have one recreation on her site?
So, that was immediately rectified, especially when Riondo Prosecco reached out to partner. They asked for a recipe that would pair nicely with their super crisp and bubbly Prosecco, and I knew almost instantly it had to be a scone. Even though I sip on Prosecco any time of day, it always reminds me of brunch. And despite being a definite Bellini girl, I have to say I sometimes just enjoy a simple glass of bubbles with my favorite morning meal.
What makes these scones such a perfect pair with a glass of Riondo is simple – they’re beaming with fresh summer citrus (thanks to the lemon addition) and have mouthfuls of plump, juicy raspberries in almost every bite. Pair that with a glass (or coffee mug, flute, wine glass or solo cup) of Prosecco and you’ve got the ultimate marriage of flavors.
Now, these scones aren’t low fat, and that’s because I don’t think you can really get that buttery, flakey consistency when you sub with applesauce. If you don’t mind a chewier scone, by all means, sub away! I just wanted the texture to be as close to an English bakery as humanly possible. I did add in Greek yogurt and low-fat milk, however, and used whole wheat flour instead of white.
Whether you’re hosting an outdoor brunch with your girls or simply enjoying these last dog days of summer, these scones and this Prosecco are the ultimate treat! Want more inspiration? Try these Riondo Prosecco Cocktails!
Whole Wheat Raspberry Lemon Scones
Yields about 8 – 10 scones (depending on size)
Prep time: 10 minutes
Cook time: About 14 minutes
- 2 ¼ cup whole wheat flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- Dash of salt
- 3 tablespoons lemon zest
- ½ cup (1 stick) unsalted butter, cold
- ¼ cup low-fat milk
- ¼ cup raspberry nonfat Greek yogurt
- 1 teaspoon almond extract
- ¼ cup chopped almonds
- 1 cup fresh raspberries
- Easy glaze + chopped almonds for garnish
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- In a large bowl, mix the whole wheat flour, brown sugar, baking powder, salt and lemon zest together. Using a pastry cutter, cut in the butter until the mixture resembles sand.
- In another bowl, whisk the milk, Greek yogurt and almond extract together. Add the wet mixture to the dry mixture, alternating with the chopped almonds. Carefully stir in the raspberries.
- On a floured surface, gently knead the dough and form into a large circle (add a little more milk if too dry). Cut into 8 – 10 triangles.
- Distribute the scones onto the baking trays. Bake for about 14 minutes or until golden brown. Let chill on a wire rack.
- Once chilled, glaze and garnish with chopped almonds.
Nutritional information per scone:
Fat: 14.5 grams
Carbohydrates: 37 grams
Fiber: 2.4 grams
Protein: 6 grams