Raspberry Scones
Quick and easy raspberry scones that are vegan and refined sugar-free. They are the perfect amount of moist and flaky all at the same time.
Servings: 8 scones
Calories: 285kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 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 tablespoon vanilla extract
- 1/3 cup Instant Raw Applesauce
- 1 cup fresh raspberries
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!)
- Gently fold in the raspberries until they’re mixed evenly throughout.
- 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!
- Place separated slices onto a baking sheet with a silicone mat or parchment paper. Bake for 12 – 15 minutes.
- Serve with homemade lemon glaze.
Notes
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.
Nutrition
Calories: 285kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 230mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg
