I had a serious urge to bake last week, so I made Aaron and I a batch of vegan raspberry scones and topped them with a decadent white chocolate drizzle. Raspberries and white chocolate are a “thing” for a reason—these scones were SO good! I’m not sure I want to admit how many I ate that day, but what the heck…I ate four! (aka half the scones.) I know. I was borderline out of control and even after eating one mid-morning and one post-lunch, I ate another two for dinner, not a vegetable in sight. #worthit
These raspberry scones are very lightly adapted from my favorite blueberry scones, but where I changed things up is in how I incorporated the fruit. For the blueberry scones, I mixed them straight into the dough and wasn’t gentle at all, which resulted in a lot of mashed berries (still delicious). For these scones, I divided the dough into four pieces, rolled each piece into an equal-sized round, and then added halved raspberries in between each layer of dough. From there, I formed all of the layers/filling into one round that I cut into scones. It worked out perfectly! Since raspberries are more delicate than blueberries, this method helped to keep them from turning into mush and instead resulted in layers of extra flaky dough with juicy bites of raspberries throughout. Highly, highly recommended.
If you’ve ever felt intimidated by baking, these vegan raspberry scones are a great beginner recipe because they’re only 10 basic ingredients. You can mix them by hand and get in a decent arm workout, or do what I do and let your stand mixer (with the paddle attachment) do all of the heavy-lifting.
They’re loaded with fresh raspberries, made with a small amount of buttery spread (coconut oil also works but I was going for a classic buttery vibe), scented with lemon zest and vanilla, and topped with a quick white chocolate drizzle to really make them next-level awesome.
P.S. If you’re gluten-free, I’ve had good results swapping out the all-purpose flour for this gluten-free baking blend.
- ½ cup plain unsweetened almond milk
- zest of 1 organic lemon + ½ tablespoon lemon juice
- 2 cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup vegan buttery spread, cut into pea-sized pieces
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries, sliced in half
- 2 ounces vegan white chocolate chips
- ¼ teaspoon coconut oil
- Pre-heat the oven to 375° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
- In a small bowl, whisk together the almond milk and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes. (It should curdle/separate.)
- In the bowl of a stand mixer, use the paddle attachment to mix together the flour, baking powder, baking soda, and salt. Add the buttery spread pieces and mix on low-medium speed until well-incorporated (about 30 seconds).
- Make a well in the center and add in the vegan buttermilk, lemon zest, maple syrup, and vanilla. Mix until a slightly sticky, very thick dough forms. Be careful not to overwork the dough.
- Separate the dough into four pieces. Take the first piece and flatten the dough into a 6-inch round so that you can place ¼ of the raspberries on top. Take the second piece of dough and flatten it into an equal sized round and place the next ¼ of the raspberries on top. Repeat with the remaining dough and raspberries, but don't put the last ¼ of the raspberries on the very top yet. Use a rolling pin to gently form the layers into one 8-inch round, then use your hands to press the final ¼ of raspberries on top. Slice into 8 equal parts. Transfer the scones to the baking sheet, leaving space between each so all sides can brown.
- Bake for 25-30 minutes, or until golden and no longer doughy. Allow the scones to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- While the scones cool, make the white chocolate drizzle: Add the chocolate and coconut oil to a small microwave-safe bowl. Heat in 15 second increments, stirring between each, until the chocolate is melted. Use a spoon to drizzle over the scones. Serve immediately with melty chocolate, or allow to set for 5 minutes.
I find that using a stand mixer is easier and faster in terms of working the buttery spread into the flour mixture. It's a very dry dough and mixing by hand takes some elbow grease. I use and recommend a KitchenAid Stand Mixer.
Feel free to replace the vegan white chocolate chips with chopped vegan white chocolate bars if those are easier to find near you. I usually order my white chocolate chips on Amazon.
Solid coconut oil can be used instead of buttery spread, if you'd prefer. You'll want to cut it into pea-sized pieces to make sure it gets evenly incorporated when you mix it (I usually end up pinching it into the flour mixture).
Recipe adapted from my Vegan Blueberry Scones.