Fluffy inside with a crisp exterior, these sweet and tangy raspberry almond scones are prefect with a cup of tea or coffee.
- 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
- 1 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
- Preheat oven to 400 F. Line a large sheet pan with parchment paper.
- 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.
- Pour into a large mixing bowl. Create a well in the center.
- 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.
- 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!).
- 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.
- Brush a bit of milk into the top of each, then add a pinch of almond slices.
- 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.