Vegan Raspberry and White Chocolate Scones

Vegan Raspberry and White Chocolate Scones

These raspberry and white chocolate scones are inspired by Luce Hosier's version in One-Pan Vegan. The tartness of the fresh raspberries and the sweet creaminess of the vegan white chocolate chips work perfectly together to create these delicious scones. They are perfect for a lazy brunch!

Course Breakfast, Brunch

Cuisine English, Scottish

Keyword raspberry scones, vegan brunch ideas, vegan scone recipe, vegan scones

Prep Time 35

Cook Time 30

Total Time 1 5

Servings

Calories 461kcal

Author World of Vegan

Ingredients

1 tablespoon ground flaxseed
2 tablespoons warm water
3 cups all-purpose flour plus more for dusting
2 teaspoons baking powder
⅓ cup sugar
¾ cups vegan butter, chilled (1½ sticks)
1 teaspoon vanilla extract
⅓ cup full-fat coconut milk + additional tablespoon or two if needed just to get dough to come together
⅓ cup dairy-free white chocolate chunks/chips
½ cup fresh raspberries halved, divided

Topping:

⅓ cup dairy- free white chocolate for drizzling

Instructions

Preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper or a silicone baking mat.
In a small bowl, add the ground flaxseed and warm water, mix, and set aside for at least 5 minutes. This will be your flax egg.
In a large bowl, add the flour, baking powder, and sugar and mix to combine. Add the cold vegan butter, and using a pastry cutter, cut the butter into the flour. Once the butter is in small chunks, use your hands to further combine until the mixture turns into crumbs.
Add the flax egg, vanilla extract, and coconut milk and combine with your hands. The dough should be quite dry and crumbly and just barely come together so it can be shaped. If needed, add additional coconut milk, just one tablespoon at a time.
Fold in ⅓ cup of the white chocolate chunks. Gently fold in half of the raspberry halves, taking as much care not to smash them.
Dust your countertop lightly with flour and shape the dough into a ball. Gently pat down to form a round patty about 8-inches in diameter. With a sharp knife, slice the patty in half, then into quarters, and then divide those in half again creating eight pizza-like slices.
For triangular scones, place each slice on the lined baking sheet, allowing space for the scones to rise. For round biscuit-shaped scones, use your hands to gently shape each dough slice into a ball, place on the baking sheet, and pat down gently to flatten.
Using your hands, push the remaining raspberry halves on top of the scone dough. Place the pan in the oven and bake for 25-30 minutes.
After the scones have cooled fully, melt the remaining vegan white chocolate in a microwave-safe bowl, microwaving in 30-second increments and stirring in between. It should take 1 to 2 minutes for the chocolate to melt. Drizzle scones with the melted chocolate.

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