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–+ servings

Vegan Scones With Raspberries

Delicious vegan scones with fresh raspberries, perfect for breakfast or tea time.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Dessert
Cuisine: British
Servings: 8 servings
Calories: 220 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • ¼ cup Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Vegan butter, cold and cubed
  • ¾ cup Coconut milk
  • 1 cup Fresh raspberries

Instructions 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold vegan butter to the dry ingredients and use a pastry cutter to cut it in until the mixture resembles coarse crumbs.
  4. Pour in the coconut milk and gently mix until just combined. Do not overmix.
  5. Carefully fold in the raspberries.
  6. Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
  7. Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.

Nutritional Value

Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Sodium: 200mg | Potassium: 100mg | Fiber: 2g | Sugar: 8g | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Raspberries, Scones, Vegan
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