Gluten-Free Vegan Raspberry Scones are perfectly sweet and tangy and are so easy to make! They have that perfectly flaky and moist interior and nice crispy exterior – just the way a mouth-watering scone should be!

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 itโ€™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.

The raspberry scones are vegan, gluten free, and naturally sweetened using coconut sugar. They’re a blast to bake! 

All we need is six basic ingredients to make these scones: gluten-free all-purpose flour, coconut sugar, coconut oil, coconut milk, and raspberries. 

How to Make Vegan Raspberry Scones:

Vegan Raspberry Scones | naturally sweetened and gluten-free

Because the recipe doesn’t require cutting in chilled butter, the dough is much easier to make than regular scone dough. Simply stir everything up in a mixing bowl!

You’ll form a disc out the the dough, then cut it into 8 equal-sized triangles. Bake, and enjoy!

Normally Iโ€™m not one to get all amped up about the texture of scones.

In fact, Iโ€™ve never talked scone texture in my life.

But, you guys, the texture of these vegan raspberry scones is indescribable! 

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

I hope you love these scones are much as I do!

More Scone Recipes:

Feed these to people!

Vegan Raspberry Scones | naturally sweetened and gluten-free

Vegan Raspberry Scones

4.36 from 17 votes
Easy dairy-free, gluten-free Vegan Raspberry Scones are perfectly sweet and vibrant. Perfect for sharing!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones

Ingredients

Instructions

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

Nutrition

Serving: 1Scone ยท Calories: 16kcal ยท Carbohydrates: 34g ยท Protein: 2g ยท Fiber: 4g ยท Sugar: 7g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, gluten free scone recipe, gluten free scones, vegan raspberry scones
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.36 from 17 votes (17 ratings without comment)

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Questions and Reviews

  1. I made these with whole wheat flour and has to add an extra half cup of flour. But they were honestly the best scones Iโ€™ve ever had! Seriously amazing consistency!!! Love them so much. My husband loved them as well!