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Non-Fried Whole Wheat Scones

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Non-Fried Whole Wheat Scones

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Course: Breakfast
Cuisine: American
Keyword: Non-Fried Whole Wheat Scones
Servings: 10
Calories: 141kcal


  • 2 tbsp butter, unsalted
  • 1 spray , about 1/3 second (1 NLEA serving) cooking spray
  • 1 1/2 cup flour, whole wheat
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup raspberries


  • Take butter from the fridge to allow it to soften. Preheat oven to 375 degrees and lightly grease a baking sheet with cooking spray.
  • Mix flour, baking powder and salt in a mixing bowl; set aside.
  • In a separate bowl, cream together softened butter, and sugar; add buttermilk, egg and vanilla; mix thoroughly.  Add the flour mixture, and blend.  Fold in the berries without over-mixing.
  • Using a large zip lock bag, place the batter into the bag, cut an opening in one of the corners of the bag, or simply use a large pastry bag.  Gently squeeze the batter out onto a baking sheet into a circle-like donut.  
  • Bake for 12-15 minutes, until golden brown.  Allow to cool before serving.
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Calories: 141kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 150mg | Fiber: 3g | Sugar: 11g

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