These vegan chocolate raspberry scones are tender in the center with lightly crisp edges and a golden sugar top. Fresh raspberries bake into jammy pockets throughout the dough, while chunks of dark chocolate melt into rich, gooey pools. Made with cold coconut oil and full-fat coconut cream, they create a soft, bakery-style crumb without butter or eggs.
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Why You’ll Love This Recipe
- Soft, bakery-style texture. The combo of cold coconut oil and full-fat coconut cream gives these scones a tender crumb and crisp edges, not that dry, crumbly vibe people fear.
- Balanced sweetness. The tart raspberries cut through the richness of the dark chocolate, so they taste indulgent but not overly sweet or heavy.
- Quick and approachable. No stand mixer, no fancy vegan substitutes, and ready in under an hour (including chill time).
- Freezer-friendly . You can freeze the cut wedges and bake straight from frozen, which makes spontaneous “I need a scone” moments very doable.
Ingredients You’ll Need
You’ll find the full ingredient measurements and detailed instructions in the recipe card at the bottom. But for your convenience, here’s a quick list of everything you’ll need:
- Coconut oil (cold and solid)
- Full-fat coconut cream (unsweetened, chilled)
- Apple cider vinegar or white vinegar
- Vanilla extract
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Fresh raspberries
- Dark chocolate
- Coconut milk (for brushing, optional)
Instructions
Step One: Whisk together the coconut cream, vanilla extract, and vinegar in a small bowl. Set aside.
Step Two: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut the cold coconut oil into small pieces and work it into the dry ingredients until evenly distributed and crumbly.
Step Three: Add the coconut cream mixture to the bowl and gently stir until a shaggy dough forms. Fold in the raspberries and chopped dark chocolate.
Step Four: Turn the dough onto a lightly floured surface and gently bring it together. Shape into a thick circle and cut into equal wedges.
Step Five: Place the wedges on a lined baking sheet, brush the tops lightly with coconut milk, and sprinkle with sugar. Chill briefly before baking until lightly golden.
Storage
These are best the day they’re baked, but you can store cooled scones in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave for 10–15 seconds or warm in a low oven until the chocolate softens again. You can also freeze baked scones or freeze the unbaked wedges and bake from frozen – just add a few extra minutes. If glazing, wait and add it after reheating for the best texture.
Expert Tips
Keep the coconut oil very cold and work it in quickly – those tiny solid bits melt in the oven and create the most tender, flaky crumb.
FAQ
Yes! Just add them straight from frozen – don’t thaw first or the dough can get too wet and streaky. I like to fold them in gently at the very end so they don’t break apart too much.
Usually it’s from overworking the dough or using coconut oil that wasn’t cold enough. Keep everything chilled and mix just until the dough comes together – it should look a little shaggy, not smooth.
Absolutely. Cut the wedges, freeze them on a tray until solid, then transfer to a freezer bag. You can bake straight from frozen – just add a few extra minutes in the oven.
Not strongly. The coconut cream adds richness more than flavor, and once baked with the chocolate and raspberries, it’s subtle and balanced. Most people don’t even notice it’s there.
Serving Suggestions and More Recipes
These are best slightly warm, when the chocolate is still soft and the tops have that light crunch. I love serving them with coffee or tea, or splitting one open with a spoonful of coconut yogurt or raspberry jam. They also make a simple but impressive brunch bake alongside fresh fruit.
If you loved this, you might also enjoy Double Chocolate Chip Cookies for another chocolate-forward bake. For a breakfast option, try Blueberry Overnight Oats for a creamy, make-ahead bowl. Or go with Lemon Blueberry Rolls with Cream Cheese Frosting for a soft, citrusy berry bake with a swirled finish.
Raspberry Chocolate Scones Recipe
Ingredients
- 6 tbsp coconut oil 84 g, cold and solid
- 10 tbsp coconut cream 150 ml, unsweetened and cold
- 2 tsp apple cider vinegar 10 ml, or white vinegar
- 2 tsp vanilla extract 10 ml
- 2 ¼ cups all-purpose flour 270 g
- ⅓ cup granulated sugar 78 g
- 1 tbsp baking powder 12 g
- ½ tsp baking soda 2 g
- ½ tsp salt 3 g
- 1 cup fresh raspberries 185 g, washed and dried
- ½ cup dark chocolate coarsely chopped (60 g)
For topping:
- 1 tbsp granulated sugar 13 g
- Coconut milk for brushing (optional)
Instructions
- Line a baking sheet with parchment or a non-stick baking sheet.
- In a small bowl or mixing glass, whisk together the coconut cream, vanilla extract, and vinegar. Mix together.
- Combine flour, baking powder, baking soda, granulated sugar, and salt in a bowl.
- Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
- Add in the coconut cream mix. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
- Fold in the raspberries and chopped chocolate.
- Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a circle ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
- Cut into 8 equal segments. Brush with coconut milk and dust with 1 tbsp/13g sugar.
- Place on lined baking sheet and chill for at least 15 minutes before baking.
- Preheat oven to 400°F/200 C.
- Bake for 23-25 minutes until lightly golden brown. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.
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