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.
Vegan Raspberry Scones with White Chocolate Drizzle
Serves: 8 scones
Simple vegan scones that are layered with juicy raspberries and scented with lemon and vanilla. They're topped with a dairy-free white chocolate drizzle—a great (easy!) recipe if you've ever felt intimidated about baking your own scones at home.
Cuisine: Gluten Free, Vegan Servings: 8 scones
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins
Simple vegan scones that are layered with juicy raspberries and scented with lemon and vanilla. They're topped with a dairy-free white chocolate drizzle—a great (easy!) recipe if you've ever felt intimidated about baking your own scones at home.
To make this recipe gluten-free, replace the all-purpose flour with an equal amount of gluten-free baking blend. I really like this one from Bob’s Red Mill.
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.
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