These vegan raspberry scones have the perfect lemon glaze drizzled on top. The scones themselves aren’t overly sweet. That’s where the sugary lemon glaze does its thing. These raspberry lemon scones are easier to make than you might think, and they are ready in under 30 minutes.
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Table of Contents
When I first thought about making some raspberry scones, I was a bit overwhelmed because everyone seems to think it’s pretty hard to make scones. But guess what? It’s not. Scones are actually really easy to make. (I share a few key tips below.)
Why I Love This Recipe
I love how quick this lemon raspberry scone recipe comes together. From prepping your flax egg to shaping them into triangles, they take less than 30 minutes to make. They are vegan, so if you’re dairy-free or egg-free, they are perfect as is, and if you’re gluten-free, then a simple flour substitution is all you need. As someone who is a huge tea drinker, these flaky lemon raspberry scones are perfect for a little slow living moment.
Have you tried these pumpkin spice vegan scones or banana pecan scones? For a cozy drink, make this golden milk latte or oat milk matcha latte.
Nutrition For Mental Health
As a nutritionist, I love raspberries. One cup of raspberries contains 14.7 grams of carbohydrates, 8 grams of fiber, 0.8 grams of fat, and 1.5 grams of protein. They are rich in manganese and antioxidants, including vitamin C, quercetin, and ellagic acid. They are a good source of vitamin K and contain smaller amounts of copper, magnesium, potassium, phosphorus, iron, and vitamins E, B1, B2, and B6. A cross-sectional study found that higher dietary intake of manganese, copper, and zinc was associated with reduced symptoms of anxiety and depression.
What is the secret to making good scones?
The most important tip I can share is to make sure you don’t over-mix the batter. I use a pastry blender, which helps to prevent over-mixing. (Over-mixing can ruin the texture and melt the coconut oil, which we don’t want.) If you don’t have a pastry blender, you can use a large fork, or even a potato masher. Next, make sure that the coconut oil is really cold. I usually put it in the fridge while the oven is preheating and I start combining the dry ingredients. At the same time, if you notice the dough is getting really soft (it should be cold and flaky/falling apart to a point), put the entire bowl of dough in the fridge to re-cool for a bit. Easy peasy.
Ingredients + Substitutions
Each ingredient plays an important role in making sure your vegan raspberry scones have the right texture and are as tasty as can be!
- Flour: This easy lemon and raspberry scone recipe uses easy all-purpose flour. However, you can use a gluten-free all-in-one flour instead if that is your preference.
- Coconut Oil: The key to using coconut oil in this recipe is making sure it is very cold. If you feel like the coconut oil is a bit on the softer side, I recommend refrigerating it or even freezing the coconut oil for 5-10 minutes before using it. Cold vegan butter also works great if that is easier for you. Like the coconut oil though, just make sure it’s cold!
- Sweetener: I am always drawn to maple syrup as a sweetener. It is liquid so it incorporates into everything seamlessly, and it is great for baking. If you don’t have maple syrup on hand or just aren’t a fan, agave is a great alternative, and if you’re looking for a sugar-free option, stevia is a great alternative.
- Flax egg: These egg-free scones use a homemade flaxseed egg that takes just minutes to make.
- Applesauce: This is a great addition to any vegan scones recipe as it reduces the amount of added sugar that is needed.
- Raspberries: I use fresh raspberries for these lemon raspberry scones, but frozen can work too!
- Chocolate: In the mood for white chocolate scones? These scones are so tasty, with some vegan white chocolate chips added in!
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Raspberry Scones
Let’s make some tasty vegan raspberry lemon scones already!
- Preheat oven to 400°F/200°C, line a baking sheet with parchment paper, and prepare flax egg.
- Mix together dry ingredients in a large bowl.
- Pour wet ingredients into your mixing bowl and use a pastry blender to combine all ingredients together.(Using your pastry blender will make sure you don’t over-mix! Do NOT use a spoon; this will over-mix the dough.)
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- Gently fold in the raspberries until they’re mixed evenly throughout. (Most of them will get smooshed (that’s ok).
- On a floured surface, form dough into a circle that is roughly an inch thick all around and cut into 8 slices, just like you would a pie! (Dough should be a bit crumbly. If it gets too warm, cool in fridge for 15-20 minutes.)
- Place separated slices onto your prepared baking sheet. Bake for 12 – 15 minutes until they start to turn golden brown.
- Serve with homemade lemon glaze and fresh lemon zest on top.
Serving Suggestions
I make this traditional scone recipe with an easy lemon glaze. Here are some ideas for additional topping ideas, as well as recipes to pair them with!
Toppings
- Lemon zest: Lemon zest sprinkled on top adds a little kick. If you’re not sure how to do this, check out this resource: how to zest a lemon.
- Powdered sugar: A dusting of powdered sugar is an easy, simple option.
- Raspberry jam: Raspberry jam is a delicious addition to these scones. You could use this instant raspberry chia jam!
Storing Tips
These lemon and raspberry scones should be stored in an airtight container. (I always recommend using glass when possible because food has been shown to stay fresher for longer in glass.) They can be kept at room temperature for a couple of days or in the fridge for 6-7 days. I always suggest adding the lemon glaze right when you serve them because otherwise they will go bad faster
FAQ
As mentioned above, not over-mixing the dough and making sure your coconut oil (or vegan butter) is cold are super important. Another secret tip is to not handle the dough too much. Overmixing can make your dough tough, and as a result, your scones tough. (That’s obviously not the goal.)
Scones can vary in texture based on the recipe and the baker. However, these raspberry and lemon scones have a perfect flaky texture on the outside and are nice and moist on the inside. Making sure your vegan butter or coconut oil is super cold can help ensure this result. (And remember not to overmix!)
If you tried this Raspberry Scones Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Raspberry and Lemon Scones
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil, cold (place in fridge or freezer for ~5 minutes)
- 1/3 cup maple syrup
- 1 flax egg
- 1 teaspoon vanilla extract
- 1/3 cup Applesauce
- 1 cup fresh raspberries
- Lemon Glaze, for drizzling
Instructions
- Preheat oven to 400°F/200°C, line a baking sheet with parchment paper, and prepare flax egg.
- Mix together dry ingredients in a large bowl.
- Pour wet ingredients into your mixing bowl and use a pastry blender to combine all ingredients together. (Using your pastry blender will make sure you don’t over-mix! Do NOT use a spoon; this will over-mix the dough.)
- Gently fold in the raspberries until they’re mixed evenly throughout. (Most of them will get smooshed (that's ok).
- On a floured surface, form dough into a circle that is roughly an inch thick all around, and cut into 8 slices, just like you would a pie! (Dough should be a bit crumbly. If it gets too warm, cool in fridge for 15-20 minutes.)
- Place separated slices onto your prepared baking sheet. Bake for 12 – 15 minutes until they start to turn golden brown.
- Serve with homemade lemon glaze.
Video
Notes
These lemon and raspberry scones should be stored in an airtight container. (I always recommend using glass when possible because food has been shown to stay fresher for longer in glass.) They can be kept at room temperature for a couple of days or in the fridge for 6-7 days. I always suggest adding the lemon glaze right when you serve them because otherwise they will go bad faster.
Nutrition
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Reference
Nakamura, M., Miura, A., Nagahata, T., Shibata, Y., Okada, E., & Ojima, T. (2019). Low Zinc, Copper, and Manganese Intake is Associated with Depression and Anxiety Symptoms in the Japanese Working Population: Findings from the Eating Habit and Well-Being Study. Nutrients, 11(4), 847. https://doi.org/10.3390/nu11040847
This sounds great! Mom looooves scones, and her birthday is coming up this February. This will be a nice and healthy alternative to a birthday cake!
Awesome! Let me know how you guys like them!