Jump to Recipe· 4.7 from 3 reviews

These scones are incredible! Fluffy, yet crisp on the outside. Perfectly sweet (not too sweet, which compliments the tanginess of the raspberries) and the added crunch of the almonds on top is amazing.

** Edit: January 27, 2022 I updated the recipe to use 3/4 cup milk instead of 1 cup as I found the batter was coming out too wet the last few times I made these. Feel free to use whichever measurement works best for you as all brands of flour are slightly different in how much liquid they absorb 🙂 **

I have made soooo many scone recipes by now, and these are by far the easiest scones to make and the best tasting in my opinion! I always felt that scones looked so dense and dry (especially vegan ones) but these are moist, fluffy and light while somehow being decadent and buttery. Seriously such a winning combo!

I made a recipe tutorial for these and shared it on Instagram and Tik Tok, so you can click here to watch it and don’t forget to follow me so you don’t miss any new recipes!

Looking for more baked goods? Try these:

Cardamom Pistachio Double Chocolate Cookies

Cinnamon Knots

Bakery Style Blueberry Muffins

 

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Vegan Raspberry Almond Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 35 minutes
  • Yield: 6 scones
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Description

Fluffy inside with a crisp exterior, these sweet and tangy raspberry almond scones are prefect with a cup of tea or coffee.

Ingredients

  • 2 1/2 cups all-purpose flour, plus a bit more for dusting
  • 1/4 cup white sugar (do 1/3 cup if you want them sweeter)
  • 1 tbsp baking powder 
  • pinch of salt
  • 1/2 cup cold vegan butter
  • 3/4 cup nondairy milk like oat or almond, plus a bit extra for the tops
  • 2 tbsp ground flax seed + 6 tbsp water, mixed together and set aside for 5 mins
  • 1 cup frozen raspberries
  • 2 tbsp sliced almonds for garnish

Instructions

  1. Preheat oven to 400 F. Line a large sheet pan with parchment paper.
  2. In a food processor combine the flour, sugar, baking powder, salt and vegan butter and pulse until it is a fine crumbly consistency like sand.
  3. Pour into a large mixing bowl. Create a well in the center.
  4. Add the nondairy milk and flax egg. Stir until just combined (until the flour is just mixed in, with no dry flour remaining) but don’t over-mix. The dough will be slightly sticky and chunky.
  5. Gently fold in the raspberries but again, don’t stir too much because they will start to run and turn your whole dough pink (kind of pretty though!).
  6. Dust a clean surface with some flour, then turn the dough out onto it, shaping it into a rectangle that is about 1 1/2 inches thick. Slice into 6, then transfer the pieces carefully to your sheet pan.
  7. Brush a bit of milk into the top of each, then add a pinch of almond slices.
  8. Bake in preheated oven for 16-18 minutes until lightly puffed up, and golden brown on the bottom. Remove from oven and let cool a few minutes before serving.

Store completely cooled scones in an airtight container at room temperature for 4 days or in the fridge up to one week.

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