Vegan Raspberry Scones
- Rose Huxford
- Jul 10, 2024
- 3 min read
My Vegan Raspberry Scones are the perfect Sunday breakfast. These scones are very simple to make, low in fat and sugar, plumped full of chia seeds and a hint of lemon and orange zest . Baked with raspberries on top of a crispy crust and a very soft center, these scones will surely be a crowd pleaser.
When developing this recipe, my goal was to create a lower carb, low sugar and low fat scone that tasted tender and full of flavor. Instead of incorporating the raspberries within the dough, I wanted to see and really taste the raspberries, since they are the star of the show. It's important to have which ever fruit you are using to stand out, as oppose to any added sweeteners/sugars. The natural sweetness from raspberries is all that you need. The dough is not super crumbly, as I was focusing more on creating a softer center than the typical scone. Enjoy the scones topped with more fresh raspberries, almond flakes and a light dusting of powder sugar. Great for breakfast, tea time or even as a dessert.
Vegan Raspberry Scones
Yields: 8 scones
Pre-heat oven: 375 degree F
Prep-time: 10 minutes
Chill-time: 20-30 minutes
Bake-time: ~20 minutes
Total-time: ~60 minutes
Equipment: Food Processor, baking sheet pan, parchment paper, cutting board, paring knife, measuring cup, liquid measuring cup, measuring spoons, plastic wrap, scone cutter, cooling rack.
Ingredients
1/2 tsp lemon juice
1/2 cup almond flour
1 tbsps chia seeds
1 tsp salt
1/3 cup vegan cold butter, cut into small cubes
1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp orange zest
1 tsp lemon zest
1/2 tsp pure almond extract
2 tbsp real maple syrup
1 cup fresh raspberries, slice in half
Directions
Line a baking sheet pan with parchment paper, or a baking mat. Set it aside.
Cube the butter and place it in the freezer for about ten minutes.
Next, blend together oat milk and lemon juice in a liquid measuring cup. Stir to combine. Let the mixture sit for about 10 minutes. *This is your buttermilk.
Rinse fresh raspberries and then cut them in half. Set them aside.
Next, take the cold cubed butter from the freezer. With the food processor running, add one cube at a time to the flour mixture. You should get a crumbly texture.
Then, add in the buttermilk, almond extract, and maple syrup. Pulse until combined. You should have a somewhat crumbly and moist dough.
Lay out about 10 inches of plastic wrap on a clean counter. Lightly dust it with some flour. Now, dump the dough onto the plastic wrap. Using the sides of the plastic wrap, fold the crumbly dough in a circular motion until you form a solid disc. Wrap the disc with the plastic wrap and place it in the fridge for about 20-30 minutes, or until firm.
Ten minutes before you remove the dough disc, pre-heat the oven to 375 degree F.
Lightly dust your clean counter with some flour. Use your clean hands and spread the flour in a circle motion to help spread the flour and smooth it out.
Place the dough disc on the floured counter. Use your hands to press down, not all the way, and gently spread and flatten the dough about 8 inches in diameter. Top the dough with the fresh raspberries.
Flour the edge of your scone cutter, then start cutting the scones and place them on the prepared baking sheet pan. Before your bake your scones, you can add a bit more raspberries to the top of the scones, and arrange them so they don't fall off.
Bake for about 20 minutes, or until the bottoms are lightly golden brown and firm.
Allow to cool on a cooling rack.
Enjoy with more raspberries and flaked almonds.
Store in an air-tight container for up to 4 days.
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