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Vegan Raspberry Scones

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 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.

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 I’m not one to get all amped up about the texture of scones.

In fact, I’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
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4.36 from 17 votes

Vegan Raspberry Scones

Easy dairy-free, gluten-free Vegan Raspberry Scones are perfectly sweet and vibrant. Perfect for sharing!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 16kcal
Author: Julia



  • 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.


Serving: 1Scone | Calories: 16kcal | Carbohydrates: 34g | Protein: 2g | Fiber: 4g | Sugar: 7g
Recipe Rating

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Wednesday 18th of December 2019

Hi, I made these into an orange cranberry scone and turned out awesome!


Wednesday 18th of December 2019

Ooh, that sounds wonderful! Thanks for letting me know! xo


Wednesday 8th of May 2019

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

Vania Oliveira

Friday 23rd of February 2018

I just baked them, so good! should I keep the leftovers in the refrigerator or in plastic bags in room temperature? also how many days they are still good to eat ? Thanks for the recipe!


Friday 23rd of February 2018

Hi Vania! I'm so glad you like them! As long as your house isn't humid, the scones should last for about 5 days at room temperature. You can definitely refrigerate them or freeze them to make them last longer. xo


Sunday 18th of February 2018

Wow, these are actually really good. I will definitely make again, I would usually opt for butter and eggs in my GF baking, but I liked to idea of all the coconut flavours, especially combined with raspberry. The coconut milk makes them a great consistency, not dry and crumbly like so much gf baking. Thanks! I used frozen raspberries which worked fine, and i used whole can of coconut milk thinking thats what it called for then realized it was 1c, so i just threw in enough flour and bit more coconut sugar to make up for it and it still turned out great, i think the recipe is forgiving that way :)


Sunday 18th of February 2018

I'm so glad you like them, Juliana! I was amazed when I made the scones how well they turned out too! Thanks so much for your feedback! xo


Wednesday 1st of November 2017

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!

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