Vegan Raspberry Scones

I teamed up with Madhava Natural Sweeteners to bring you this post. Per usual, all thoughts, feelings, and opinions are my own.

Vegan Raspberry Scones | naturally sweetened and gluten-free

Some of my fondest memories growing up involve baking with my family. My three siblings and I were a rambunctious bunch, but getting us in the kitchen to focus on a recipe together was a sure way of channeling our excess energy into a project. I would sit on the counter to get a good view, sneak bites from the sticks of butter that were meant to go into the recipe, and help my mom pour ingredients into our mixer.

Vegan Raspberry Scones | naturally sweetened and gluten-free

Those of you who have been around The Roasted Root block a time or two know that I prefer baking my treat recipes with natural sweeteners. When it comes to replacing cane sugar in my recipes, coconut sugar is my go-to because it’s an easy 1:1 substitute. Plus, coconut sugar naturally contains magnesium, potassium, zinc, iron, B vitamins, and amino acids. Sugar with benefits? Can do!

Coconut sugar is also lower on the glycemic index than cane sugar, ranking at GI 35, versus 60 for refined cane sugar. Anything with a GI above 50 will raise your blood sugar level, which means coconut sugar is a great alternative for people who are sensitive to sugar spikes.

Vegan Raspberry Scones | naturally sweetened and gluten-free

The raspberry scones, you’uns…let’s talk about them briefly. They’re made vegan, gluten free, and naturally sweetened using Madhava’s coconut sugar. They’re a blast to bake! – have a looksy:

Vegan Raspberry Scones | naturally sweetened and gluten-free

Normally I’m not one to be all, “ooooh the teeeexture of this scooooone is just soooo lovelyyyyy.” In fact, I’ve never talked scone texture in my life. But, you guys. The texture! Fresh out of the oven, they’re crispy on the outside with a soft and moist-for-a-scone inside, and have little bursts of tangy, sweet raspberries.

Drizzle these puppies with pure maple syrup fresh out of the oven, and ooohhmmmyyygeeerd!! Money!

Vegan Raspberry Scones | naturally sweetened and gluten-free

Feed these to people!

Vegan Raspberry Scones | naturally sweetened and gluten-free

Vegan Raspberry Scones

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones
Author: Julia
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Ingredients

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together the flour, baking powder, shredded coconut, coconut sugar, and salt (dry ingredients).
  3. In a separate small bowl, whisk together the coconut oil, coconut milk, and vanilla extract (wet ingredients).
  4. Pour the wet mixture into the bowl with the dry mixture, and stir until a dough is formed.
  5. Carefully fold in the raspberries.
  6. Turn the scone dough out onto the parchement-lined baking sheet and form it into a ball.
  7. Press it into a round disc about 2 to 3 inches thick.
  8. Cut triangles using a knife, making 8 equal-sized scones.
  9. Evenly space the scones on the baking sheet and bake for 18 to 22 minutes, until browned.
  10. Allow scones to cool at least 10 minutes before serving with butter and honey.

 

 

 

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Comments

  1. Julie

    I can always tell when you sponsor a post because you behave. Also, do you think I could take a picture of the beagles holding the sugar (or tearing into it trying to eat it) so I could enter? Because, that’s all I have right now.

    Reply
    1. Julia Post author

      LOL, you know me far too well, Julie! Although the photo needs to be of a human child, you’re more than welcome to send me pictures of the beagles eating treats, cause that would just be adorbs. I wonder if you could submit a photo of Miss Stephie baking when she was a kidlet? I don’t think it has to be current!

      Reply
      1. Julie

        Oh, hey! I do have an adorable picture of her stirring when she was three with a little “Mommy’s Helper” apron on. I think I’ll try it. And, the beagles eating anything is like wolves eating a lamb. It’s not pretty.

        Reply
    1. Julia Post author

      Ruh roh, I can definitely help with the lack of breakfast food. I’ll swaddle the scones in a bundle and throw them like a football to ya. I’ve got a mean spiral, so I’m fully confident this would work out well 😉 Anyhoo, these are up your alley, my dear!

      Reply
    1. Julia Post author

      So glad I’m not the only one who’s all mmmmmmmmeehhhhhhhyeeeeessssss this scoooooooone teeeeeextuuuuuuuure. You’ve got a friend in me, Kelly. You certainly do.

      Reply
  2. Isadora

    These scones looks so perfect, Julia! So perfect that I just want to grab one a take a huge bite! I just started using coconut sugar and I’m loving it so far and I feel much better about using it! I’ve always been a little intimidated when it comes to baking scones, but I think I will just need to give it a try because these look too good not to 🙂

    Reply
    1. Julia Post author

      The first time I made scones a few years back, I thought for sure it would be an epic fail. I promise they’re so much easier than you’d think, and they don’t take much time at all. So happy you’re on board with coconut sugar too – I wish allll the peoples baked with it!!

      Reply
  3. Sarah @ Making Thyme for Health

    I haven’t had a scone in forever because they’re usually loaded with refined sugar and butter so I love the sound of these. Coconut and raspberry- yum!

    And I just tried a Madhava’s raw honey recently and I’m definitely a fan. I usually buy local raw honey but it’s so thick which makes it hard to bake with. I found theirs to be thinner so it works much better. Plus I also love the fact that they’re committed to sustainable practices. You’re basically working with all of the brands I love so keep the sponsored posts comin’! 🙂

    Reply
    1. Julia Post author

      YES! Refined-sugar-free scones for days and days and dayyyyys! I’m happy to hear you like Madhava’s sweeteners too…I seriously always have their agave on-hand for all of my cocktailing. And I’m glad you’re cool with sponsored posts – I only work with brands I love and definitely am happy introducing my readers to the products I enjoy at home. Thanks for the support, dear!

      Reply
  4. Traci | Vanilla And Bean

    Look at all the coconut in these scones! Yeooowwww!! And with raspberries!? I want to make these, posthaste! I am a scone fan, but have never made vegan scones. Something I am looking forward to trying! And I’ve baked with coconut sugar before, and it is wonderful, but I’ve just gotten out of the habit of buying it. So this is a good reminder! I’ll have to pick some up! Thanks, Julia, for your inspiring recipe!

    Reply
    1. Julia Post author

      I’m happy you’re enthused to try the scones, Traci! I was seriously impressed by how easy it was to make the scones vegan AND how wonderfully they tasted. Cutting butter into flour just takes forever, but mixing everything together made the recipe reeeeal simple! Get that coconut sugar, girl! And let me know how you like the scones!

      Reply
    1. Julia Post author

      I am absolutely up for a pumpkin scone, yoooooou betcha! I love that you’re more into cooking than baking – obvi your meals are amazeballs, so if you do the cooking, I’ll do the baking, and whamo, we’ll be eating like kings!…err….queens 😉

      Reply
  5. Katrina

    I have been using coconut sugar for about a year now and I love it. Lower glycemic index for me and great taste for my family. My daughter is strictly vegan and so-so gluten free. I’m glad to find another yummy recipe we can all enjoy. I had to laugh when I read “slather in butter”, because that’s what I would do and my daughter would scorn me for ruining a vegan recipe with animal-y stuff.

    Reply
  6. Kendell

    I made these yesterday using brown sugar instead of coconut sugar and blueberries instead of raspberries; they are so tasty! I was worried they might end up not being very sweet, but their sweetness and texture are just perfect!

    Reply
  7. dana

    I wanted to check in with you again to let you know that these scones freeze perfectly well. We finished off our original batch from early October (I can see that because of my last comment to you) so they were in the freezer for about 1 1/2 months. I can’t wait to make them again!

    Reply
    1. Julia Post author

      Dana! I’m so happy to hear it!! You’re making me want to whip up another batch just to keep in the refer and pull out whenever I feel like it, haha! Thanks so much again for keeping me updated!

      Reply
    1. Julia Post author

      Yaaaay! So happy to hear it! I love the scones – definitely a staple in my house! And I love that you can use any berry for the recipe. So versatile 😀

      Reply
  8. Patricia H

    I can’t get berries where we live but LOVE the base of your scone recipe. What changes would you suggest for trying other add-ins like nuts& raisins, chopped apples/nuts, chocolate chips? I’m thinking the moisture of the berries would need to be accounted for, but how would I best do that? Thanks

    Reply
    1. Julia Post author

      Hi Patricia – ooh, that’s a great question. Maybe dried figs or dates, since they still have some moisture in them? I would think the moisture would matter, too, but I’m not too sure. If it were me, I’d probably add chopped walnuts and dark chocolate chips (because that sounds particularly delicious right now), and maybe add an extra tablespoon of coconut milk. Let me know what you end up doing, and best of luck!!

      Reply
  9. Laura

    I had been hunting for good vegan scones so I baked these last night and was really pleased with the result!! To see my review of the recipe go to sweetgreens-blog.com!

    Reply
  10. Chelsey

    Hi! Do you think this will work with raspberry preserves instead of fresh raspberries? What about frozen raspberries? Thanks!

    Reply
  11. Melissa

    Do you recommend making any changes if I use frozen raspberries instead of fresh? Price and quality are better frozen this time of year! Also, I don’t have shredded coconut (so sad) and don’t see getting out to the store before I want to make these this weekend. Should I add a bit more flour? Thanks

    Reply
    1. Julia Post author

      Hi Melissa, I bet frozen raspberries would work just fine, but they may end up becoming more liquidy in the oven than fresh. My guess is it would still work, though! You can omit the coconut and no need to add more flour 🙂 Let me know if you have any other questions!

      Reply
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  13. Samantha Wolfgang

    Okay, I normally don’t do things like this but I actually tried this recipe and it turned out nothing like the pictures… and I am usually a very capable vegan baker! I had to add a whole extra cup or more of flour to the dough before it was even capable of holding a shape. I have no idea how you got yours to form into a disc! Just posting to help the next person along. I am sorry to leave a kinda negative comment- it’s not my style but I was so disappointed because it looked like such a perfect, beautiful recipe!

    Reply
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  16. Jaime

    I just made these and found they were super wet when forming into a ball and cutting. Spreading them out was a messy afair BUT totally worth it because in 20 minutes I pulled beautiful scones from my oven!! DELICIOUS!! Saving this as a go to recipe. Thank you!

    Reply

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