Raspberry Chocolate Scones Recipe
Tender vegan raspberry chocolate scones with jammy berries and melty dark chocolate. Bakery-style, easy to make, and perfectly sweet.
Servings 8 serves
Calories 377kcal
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.
Notes
Texture/taste Notes: Tender, crumbly vegan scones full of fresh raspberries and gooey chunks of dark chocolate. Easy to make sweet scones using coconut oil and coconut cream – no need for vegan butter or egg replacers. Soft, rustic scones with crunchy edges and sugar dusted tops for the perfect breakfast or snack. A vegan version of bakery style scones that are flavourful and come together in less than 1 hour.
Coconut cream: Use a full fat coconut cream (not regular coconut milk) chilled. You can recover the coconut cream from coconut milk if your coconut milk does not have emulsifiers (separates). Let a can of coconut milk sit overnight (or longer) in the fridge for the coconut cream to solidify at the top of the can and measure out 10 tbsp/150ml without mixing.
Coconut oil: Cold, solidified coconut oil is important for creating a tender crumb in the dough. For easier measuring, scoop coconut oil while melted or soft (at room temperature) and freeze before using.
Chilling the dough helps create lighter, better risen scones with a more tender crumb.
Nutrition
Calories: 377kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 376mg | Potassium: 165mg | Fiber: 6g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 3mg