Vegan Raspberry & Almond Scones

Posted by in Breakfast, Christmas, Cooking, Easter, Scones, Sweets | 8 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Monday!!

 

 

 

 

 

 

To be quite honest I’ve never been a “scone” person. My mom never made them, bought them, nor did I even order them at brunch. I was always slightly confused..is it a muffin? a biscuit? a cookie?

 

Simply put, ..what the heck is a scone?

 

“a small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit.”

 

Scones are derived from Scotland and were enjoyed typically during tea time. They have a crisp outer layer, but are soft on the inside. Being that I’m not a scone connoisseur and I’m tying to remove the standard ingredients such as white flour, white sugar, and even vegan butter or vegan eggs..

 

I was somewhat nervous as what the final result would be lol

 

Baking recipes are very sensitive to even the slightest change. A half a teaspoon less or more of this or that and you can wind up with something completely different. This is on top of the fact that once you start to remove dairy and eggs it’s truly a gamble, and to remove even the white flour well then all bets are off, …or so I thought!

 

I don’t utilize almond flour in my recipes as I like the ingredients to be accessible and affordable, but almond flour works seamlessly in this recipe! Since I made Raspberry and almond scones the almond flour was complimented the overall flavor perfectly. 

 

 

 

 

 

 

 


 

What I love about this recipe is, everything. It’s easy, requires minimal time, minimal ingredients, packs flavor, color, not overtly sweet, need less sugar as almonds naturally have a sweet flavor profile, buttery soft, non vegan approved and pair perfectly with a cup of coffee during any season!

 


 

 

If you’re looking to bring your A game for your next vegan brunch..you need this recipe for vegan Raspberry Almond Scones!!

 

 

 

 

 

 

 

 

Why this recipe rocks:

 

 

Easy
Requires minimal time
Colorful
Perf for any season
Non vegan approved
Buttery soft
You can switch up the fruit to cater to your preferences
No white sugar
No white flour
No Dairy No Eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Raspberry and Almond Scones

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

 

 

 

Print
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Vegan Raspberry and Almond Scones


  • Author: Eat Drink Shrink
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 scones (or 4 large) 1x
Scale

Ingredients

for the scones:

  • 1/4 cup plain almond milk
  • ½ tablespoon lemon juice
  • 1/3 cup maple syrup
  • 2 1/2 cups almond flour (more for dusting)
  • 1 tbsp baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ cup coconut oil, solid
  • 1 cup raspberries 
  • 1/2 cup slivered almonds
  • 1 teaspoon almond extract 

for the glaze (optional):

  • ½ cup organic powdered sugar
  • 1 tbs almond milk

Optional: 

  • 2 tbsp coarse sugar 

Instructions

  1. Pre-heat the oven to 400° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
  2. In a small bowl, whisk together the almond milk, almond extract, maple syrup, and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes.
  3. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Gently fold the raspberries and almonds into the flour mixture.
  4. Make a well in the center and add in the vegan buttermilk. Stir until a slightly sticky, very thick dough forms. Be careful not to overwork the dough. Top with coarse sugar. 
  5. Transfer the dough to your prepared baking sheet. Lightly dust it with more flour, then form it into an 8-inch round and cut into 8 parts. If mixture is too wet, add more flour gradually until it form a firm dough. Chill in the fridge for 20 minutes. Bake for 23-28 minutes, or until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  6. While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and almond milk until no lumps remain. Drizzle the scones with the glaze, top with more almonds and serve.
  • Category: Scones
  • Cuisine: Breakfast

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

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8 Comments

  1. Can you use frozen raspberries?

    • Hey Elexus! Yes you can! I would just make sure to run water through them to remove any residual ice and pat dry with a paper towel as much as you can to keep the moisture content down.

  2. Great post! Have nice day ! 🙂 uvomi

  3. So I put the dough in the fridge After the oven has already preheated? So now my oven is on much longer than needed, the order seems off, not best use of energy. I was surprised no sugar was part of the recipe, They will be going in oven soon, wish me luck!

    • Well darn. These didn’t cook thru. The top is cooked well and tastes great but The middle is still doughy and I cooked them way over the recipe. I may try again and make a much thinner than 8 inch dough ball,

      Thanks for the recipe!

      • Hi Stella! Thanks for the feedback! I’m going to retest this recipe and make modifications where needed. I made it for a magazine a few years ago, but it’s time to retest!

  4. Can I use cashew flour instead of almond flour?

    • Hi Luanne, I’m not quite sure as I’ve never worked with cashew flour. Creating an almond flour scone already has it’s struggles as it can retain moisture too much. Let me know how they turn out if you try!

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