Indulge in these vegan raspberry scones drizzled in a zesty lemon glaze. They can satisfy your sweet tooth and be refined sugar-free all at the same time! Ready in under 30 minutes, these raspberry scones are the quick, delectable treat you’ve been searching for.
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Table of Contents
Why I Love This Recipe
- Quick and easy to make: This raspberry scone recipe takes less than 30 minutes to make. Ten minutes to prep and only twelve (to fifteen) minutes to bake.
- Allergy-friendly: This vegan scone recipe calls for whole wheat pastry flour. However, it can be substituted for a gluten-free flour blend.
- Perfect pairing for tea: I am a huge tea drinker. These scones are the perfect pairing for a cup of tea.
Add these vegan raspberry scones to your favorite Raepublic recipes list, along with these pumpkin apice vegan scones! For a cozy drink, make this golden milk latte or oat milk matcha latte.
Nutrition For Mental Health
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?
There are several tips I can share when it comes to making good scones. First, make sure not to over-mix the batter. Using a pastry blender helps to prevent over-mixing. Second, make sure that the coconut oil is really cold. The easiest way to do this is to place it in the fridge while you preheat the oven. A few minutes later, when you’re ready to mix it into the batter, it will be perfectly cold.
Ingredients + Substitutions
Each ingredient plays a crucial role in ensuring your vegan raspberry scones have the right texture and are delicious!
- Flour: This easy vegan scone recipe calls for whole-wheat pastry flour. However, you can use a gluten-free all-in-one flour instead.
- Coconut oil: The key to using coconut oil in this recipe is ensuring it is very cold. If needed, I recommend refrigerating or even freezing the coconut oil for 5-10 minutes before using it. Instead of using coconut oil, you could use cold vegan butter to make this vegan scone dough. I am a fan of Miyoko’s butter, but whatever vegan butter you have on hand should work just fine. Just make sure it’s cold butter! (Stick it in the freezer for a few minutes it you need to.)
- Maple syrup: Maple syrup is a great natural sweetener for baking. If you don’t have any on hand, then agave nectar is another great sweetener option. If you are looking to reduce the sugar further, then stevia is a great alternative.
- Flax egg: Since these are vegan, they don’t use traditional eggs. A flax egg is an easy replacement.
- Raspberries: I recommend fresh raspberries for these lemon raspberry scones. Frozen raspberries could work in a pinch, though!
A full list of ingredients with exact amounts can be found in the recipe card below.
In the mood for white chocolate raspberry scones? Add some vegan white chocolate chips to the batter!
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How To Make Raspberry Scones
Let’s transform quality ingredients into scrumptious raspberry scones, perfect for any occasion.
- Preheat oven to 400°F/200°C and line a baking sheet with parchment paper.
- 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 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 raspberry scones should be stored in an airtight container. (I always recommend using glass when possible, as food tends to stay fresher for longer. They can be kept at room temperature for a couple of days or in the fridge for 4-5 days. I highly suggest adding the lemon glaze upon serving.
FAQ
As mentioned above, not over-mixing the dough and ensuring your fats (like coconut oil or vegan butter) are cold are two crucial steps. Another tip is not to handle the dough too much, as this can result in tough scones. Always use a sharp knife or a scone cutter to cut your scones, pressing directly down without twisting to ensure they rise well.
Scones and tea biscuits are similar, but there are differences. Scones tend to have more fat and sugar, giving them a richer and often more crumbly texture. Tea biscuits are lighter, less sweet, and more bread-like.
Scones can vary in texture based on the recipe and preparation. Traditionally, scones have a crumbly texture on the outside and a slightly moist interior. However, they shouldn’t be overly dry or hard.
A well-made scone should strike a balance between being tender and moist on the inside while maintaining a slightly crumbly exterior. Adjusting ingredients, such as the amount of liquid or fat, can influence the final moisture content and texture of the scone.
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!
Recipes
Raspberry 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
Instructions
- Preheat oven to 400°F/200°C.
- 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.
Notes
These lemon raspberry scones should be stored in an airtight container. (I always recommend using glass when possible, as food tends to stay fresher for longer. They can be kept at room temperature for a couple of days or in the fridge for 4-5 days. I highly suggest adding the lemon glaze upon serving.
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!