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.
I just baked them, so good! should I keep the leftovers in the refrigerator or in plastic bags in room temperature? also how many days they are still good to eat ?
Thanks for the recipe!
Hi Vania! I’m so glad you like them! As long as your house isn’t humid, the scones should last for about 5 days at room temperature. You can definitely refrigerate them or freeze them to make them last longer. xo
Wow, these are actually really good. I will definitely make again, I would usually opt for butter and eggs in my GF baking, but I liked to idea of all the coconut flavours, especially combined with raspberry. The coconut milk makes them a great consistency, not dry and crumbly like so much gf baking. Thanks! I used frozen raspberries which worked fine, and i used whole can of coconut milk thinking thats what it called for then realized it was 1c, so i just threw in enough flour and bit more coconut sugar to make up for it and it still turned out great, i think the recipe is forgiving that way 🙂
I’m so glad you like them, Juliana! I was amazed when I made the scones how well they turned out too! Thanks so much for your feedback! xo
I just made these and found they were super wet when forming into a ball and cutting. Spreading them out was a messy afair BUT totally worth it because in 20 minutes I pulled beautiful scones from my oven!! DELICIOUS!! Saving this as a go to recipe. Thank you!
Okay, I normally don’t do things like this but I actually tried this recipe and it turned out nothing like the pictures… and I am usually a very capable vegan baker! I had to add a whole extra cup or more of flour to the dough before it was even capable of holding a shape. I have no idea how you got yours to form into a disc! Just posting to help the next person along. I am sorry to leave a kinda negative comment- it’s not my style but I was so disappointed because it looked like such a perfect, beautiful recipe!
Do you recommend making any changes if I use frozen raspberries instead of fresh? Price and quality are better frozen this time of year! Also, I don’t have shredded coconut (so sad) and don’t see getting out to the store before I want to make these this weekend. Should I add a bit more flour? Thanks
Hi Melissa, I bet frozen raspberries would work just fine, but they may end up becoming more liquidy in the oven than fresh. My guess is it would still work, though! You can omit the coconut and no need to add more flour 🙂 Let me know if you have any other questions!
Hi! Do you think this will work with raspberry preserves instead of fresh raspberries? What about frozen raspberries? Thanks!
I had been hunting for good vegan scones so I baked these last night and was really pleased with the result!! To see my review of the recipe go to sweetgreens-blog.com!
Wahoo! So happy to hear you made the scones, Laura! Headed to your blog now 😀
I can’t get berries where we live but LOVE the base of your scone recipe. What changes would you suggest for trying other add-ins like nuts& raisins, chopped apples/nuts, chocolate chips? I’m thinking the moisture of the berries would need to be accounted for, but how would I best do that? Thanks
Hi Patricia – ooh, that’s a great question. Maybe dried figs or dates, since they still have some moisture in them? I would think the moisture would matter, too, but I’m not too sure. If it were me, I’d probably add chopped walnuts and dark chocolate chips (because that sounds particularly delicious right now), and maybe add an extra tablespoon of coconut milk. Let me know what you end up doing, and best of luck!!
These look incredible- exactly what I’ve been looking for! Thank you!
Yaaaay! So happy to hear it! I love the scones – definitely a staple in my house! And I love that you can use any berry for the recipe. So versatile 😀
I wanted to check in with you again to let you know that these scones freeze perfectly well. We finished off our original batch from early October (I can see that because of my last comment to you) so they were in the freezer for about 1 1/2 months. I can’t wait to make them again!
Dana! I’m so happy to hear it!! You’re making me want to whip up another batch just to keep in the refer and pull out whenever I feel like it, haha! Thanks so much again for keeping me updated!
Made these and they are perfection! Not too sweet, great texture, thanks for the recipe!
Yaaaay! So glad you like them, Dana! Thanks for letting me know you made and enjoyed the recipe! xoxo
wow looks wonderful, cant wait to try it! thanks so much!
Looks so delicious! I actually posted a recipe for gluten free raspberry scones as well recently. 🙂
I made these yesterday using brown sugar instead of coconut sugar and blueberries instead of raspberries; they are so tasty! I was worried they might end up not being very sweet, but their sweetness and texture are just perfect!
I have been using coconut sugar for about a year now and I love it. Lower glycemic index for me and great taste for my family. My daughter is strictly vegan and so-so gluten free. I’m glad to find another yummy recipe we can all enjoy. I had to laugh when I read “slather in butter”, because that’s what I would do and my daughter would scorn me for ruining a vegan recipe with animal-y stuff.
I’ve used coconut sugar in place of brown sugar many a time and it is AMAZING stuff. Such a rich flavor going on between that and the raspberries!