Gluten-Free Vegan Raspberry Scones are perfectly sweet and tangy and are so easy to make! They have that perfectly flaky and moist interior and nice crispy exterior – just the way a mouth-watering scone should be!
Some of my fondest memories growing up involve baking with my family.
My three siblings and I were a rambunctious bunch, but getting us in the kitchen to focus on a recipe together was a sure way of channeling our excess energy into a project.
I would sit on the counter to get a good view, sneak bites from the sticks of butter that were meant to go into the recipe, and help my mom pour ingredients into our mixer.
Those of you who have been around The Roasted Root block a time or two know that I prefer baking my treat recipes with natural sweeteners.
When it comes to replacing cane sugar in my recipes, coconut sugar is my go-to because it’s an easy 1:1 substitute. Plus, coconut sugar naturally contains magnesium, potassium, zinc, iron, B vitamins, and amino acids.
Sugar with benefits? Can do!
Coconut sugar is also lower on the glycemic index than cane sugar, ranking at GI 35, versus 60 for refined cane sugar. Anything with a GI above 50 will raise your blood sugar level, which means coconut sugar is a great alternative for people who are sensitive to sugar spikes.
The raspberry scones are vegan, gluten free, and naturally sweetened using coconut sugar. They’re a blast to bake!
All we need is six basic ingredients to make these scones: gluten-free all-purpose flour, coconut sugar, coconut oil, coconut milk, and raspberries.
How to Make Vegan Raspberry Scones:
Because the recipe doesn’t require cutting in chilled butter, the dough is much easier to make than regular scone dough. Simply stir everything up in a mixing bowl!
You’ll form a disc out the the dough, then cut it into 8 equal-sized triangles. Bake, and enjoy!
Normally I’m not one to get all amped up about the texture of scones.
In fact, I’ve never talked scone texture in my life.
But, you guys, the texture of these vegan raspberry scones is indescribable!
Fresh out of the oven, they’re crispy on the outside with a soft and moist-for-a-scone inside, and have little bursts of tangy, sweet raspberries.
Drizzle these puppies with pure maple syrup fresh out of the oven, and ooohhmmmyyygeeerd!! Money!
I hope you love these scones are much as I do!
More Scone Recipes:
- Vegan Blueberry Scones
- Paleo Pecan Chocolate Chip Scones
- Cranberry Orange Scones
- Paleo Vegan Lemon Poppy Seed Scones
Feed these to people!
Vegan Raspberry Scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup unsweetened shredded coconut
- 3 tablespoons coconut sugar
- ½ teaspoon salt
- 5 tablespoons coconut oil melted and cooled
- 1 cup full-fat canned coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the flour, baking powder, shredded coconut, coconut sugar, and salt (dry ingredients).
- In a separate small bowl, whisk together the coconut oil, coconut milk, and vanilla extract (wet ingredients).
- Pour the wet mixture into the bowl with the dry mixture, and stir until a dough is formed.
- Carefully fold in the raspberries.
- Turn the scone dough out onto the parchement-lined baking sheet and form it into a ball.
- Press it into a round disc about 2 to 3 inches thick.
- Cut triangles using a knife, making 8 equal-sized scones.
- Evenly space the scones on the baking sheet and bake for 18 to 22 minutes, until browned.
- Allow scones to cool at least 10 minutes before serving with butter and honey.
Nothing like a good chat about texture. These scones look bangin’.
Those scones look divine!!! AND seriously vegan and refined sugar-free?! These look like heaven. Also I’m pretty excited to enter my nieces into that contest. 🙂 Thanks for sharing!
Holy moly, Julia! These raspberry-studded gems have got to be the prettiest thangs I ever did see. Off to enter that contest so I can finally have a stand mixaaaaa!!
I’m normally scared of baking….these look SO stinking good (and vegan to boot!) Random request, can you make a pumpkin version? I would be all over a pumpkin version! Thanks in advance!
I am absolutely up for a pumpkin scone, yoooooou betcha! I love that you’re more into cooking than baking – obvi your meals are amazeballs, so if you do the cooking, I’ll do the baking, and whamo, we’ll be eating like kings!…err….queens 😉
Look at all the coconut in these scones! Yeooowwww!! And with raspberries!? I want to make these, posthaste! I am a scone fan, but have never made vegan scones. Something I am looking forward to trying! And I’ve baked with coconut sugar before, and it is wonderful, but I’ve just gotten out of the habit of buying it. So this is a good reminder! I’ll have to pick some up! Thanks, Julia, for your inspiring recipe!
I’m happy you’re enthused to try the scones, Traci! I was seriously impressed by how easy it was to make the scones vegan AND how wonderfully they tasted. Cutting butter into flour just takes forever, but mixing everything together made the recipe reeeeal simple! Get that coconut sugar, girl! And let me know how you like the scones!
I haven’t had a scone in forever because they’re usually loaded with refined sugar and butter so I love the sound of these. Coconut and raspberry- yum!
And I just tried a Madhava’s raw honey recently and I’m definitely a fan. I usually buy local raw honey but it’s so thick which makes it hard to bake with. I found theirs to be thinner so it works much better. Plus I also love the fact that they’re committed to sustainable practices. You’re basically working with all of the brands I love so keep the sponsored posts comin’! 🙂
YES! Refined-sugar-free scones for days and days and dayyyyys! I’m happy to hear you like Madhava’s sweeteners too…I seriously always have their agave on-hand for all of my cocktailing. And I’m glad you’re cool with sponsored posts – I only work with brands I love and definitely am happy introducing my readers to the products I enjoy at home. Thanks for the support, dear!
I adore adore adore that coconut sugar! These scones look heavenly lady! Better than any I’ve seen or tried!
So happy you’re on board with coconut sugar too, lady! I hope you try these lumps of lovin’ – they really are fantastic 😀
These scones looks so perfect, Julia! So perfect that I just want to grab one a take a huge bite! I just started using coconut sugar and I’m loving it so far and I feel much better about using it! I’ve always been a little intimidated when it comes to baking scones, but I think I will just need to give it a try because these look too good not to 🙂
The first time I made scones a few years back, I thought for sure it would be an epic fail. I promise they’re so much easier than you’d think, and they don’t take much time at all. So happy you’re on board with coconut sugar too – I wish allll the peoples baked with it!!
These look so delicious! What beautiful colors!
Thanks, love!
These are the prettiest scones. I’ve been meaning to try coconut sugar for-ever!
Thanks, Kelli! I swear by coconut sugar…let me know if you try it!
I’m wondering if 4 kids argued over 1 batter spoon 🙂 I LAH that you made these with all things coconut! Im all over it.
It was more like 4 kids sticking their hands in the mixer. I’m pretty sure we bathed in cookie dough 😉 Glad you like the scones!
Pfff how is possible you’ve never discussed scone texture? That’s like in my top 5 most frequent convos. These look beautiful and tasty! + I love that you used to sneak bites of the sticks of butter!
So glad I’m not the only one who’s all mmmmmmmmeehhhhhhhyeeeeessssss this scoooooooone teeeeeextuuuuuuuure. You’ve got a friend in me, Kelly. You certainly do.
These look incredible, and I’m fascinated by coconut sugar, I haven’t tried it!
i have never tried coconut sugar…i will try to get it when i am at the store next time. And scones, I cant resist them.
I agree, my best memories are of baking too! Also, I’m out of breakfast food, so can you bring these over for me? : )
Ruh roh, I can definitely help with the lack of breakfast food. I’ll swaddle the scones in a bundle and throw them like a football to ya. I’ve got a mean spiral, so I’m fully confident this would work out well 😉 Anyhoo, these are up your alley, my dear!
I can always tell when you sponsor a post because you behave. Also, do you think I could take a picture of the beagles holding the sugar (or tearing into it trying to eat it) so I could enter? Because, that’s all I have right now.
LOL, you know me far too well, Julie! Although the photo needs to be of a human child, you’re more than welcome to send me pictures of the beagles eating treats, cause that would just be adorbs. I wonder if you could submit a photo of Miss Stephie baking when she was a kidlet? I don’t think it has to be current!
Oh, hey! I do have an adorable picture of her stirring when she was three with a little “Mommy’s Helper” apron on. I think I’ll try it. And, the beagles eating anything is like wolves eating a lamb. It’s not pretty.
Yup, I think I’ve seen that one! With the bright orange hair! Ugh, she’s just so CUTE! Did you submit it yet? You totes should!!