Vegan Raspberry Scones (Gluten-Free)

Golden and chewy vegan and gluten-free scones with a crisp sugar top and a tender soft inside bursting with fresh juicy raspberries. Drizzle these scones with a sticky glaze for a delicious afternoon tea snack with homemade chia jam.

There is something so special about cutting into a scone, spooning over some homemade jam and enjoying them with a cup of tea. This year for spring and Mother’s Day, I was asked to create a recipe using Powdered Erythritol (which is a natural sugar replacer and is a powder like icing sugar) and the pink packaging inspired me to create something similarly pink. I immediately thought of raspberries and scones. It had been a long time since I’d made traditional scones, but I went for the more American-style scones for these Vegan Raspberry Scones which are even easier. Instead of rolling out the dough and cutting out the round scones, you shape the scone dough into a round, slice into 8 pieces and bake as a whole before tearing apart later.

These Vegan Raspberry Scones are so fun to make, and you can also use regular sugar, see the recipe below. To keep these vegan and gluten-free, here are the ingredients and a few suggestions:

• Plain or GF plain flour: use the GF 1:1 baking blend wiht xantham gum to keep these gluten-free. Either way, the plain flour makes the scones light and airy with a good crumb.
• Oat flour: simply grind your oats into a flour to add a wholesome, fibre-filled flour to the dough. They’re still light and the oats add a lovely texture.
• Baking powder: for the rise.
• Sugar: as mentioned above, any sugar will work here. It’s not a lot of sugar, as the sweet glaze on top and the fresh berries add to the sweetness.
• Vegan butter: this is essential for the buttery taste and texture. I haven’t tried this with coconut oil, so I’d suggest sticking to vegan butter if you can. Make sure it’s cold and then rub in with our fingers to a crumbly mix.
• Plant-based milk: any milk will do! Oat, almond, soya, hemp… you name it.
• Banana: this is a surprising ingredient, but it acts as a binder in the dough, and you can’t taste it at all. You could also use apple puree.
• Raspberries: you can use fresh or frozen here.

Stir, crumble and then bring the dough for these Vegan Raspberry Scones together and tip onto a lined baking sheet. Shape and flatten the dough into a round and slice into 8 pieces. No need to separate the scones, simply bake them like this and once out of the oven and cool enough to eat, simply break them apart.

The icing on top of the Vegan Raspberry Scones is an icing sugar and water mix but the sweetness works really well. I’ve also made a homemade raspberry chia seed jam which takes minutes to make and thickens in about an hour. It’s delicious to spread all over the scones and then any leftovers can be saved for toast, porridge bowls and for spooning.

These Vegan Raspberry Scones are light and fluffy but have that classic tender and chewy middle that we all love. The top is golden and crisp with a light sugar glaze, all drizzled with sticky icing sugar, the fresh raspberries burst with every mouthful.

If you are looking for other sweet baking recipes, how about my:

• Raspberry Jam Babka
• Cinnamon Apple Streusel Muffins
• Banana Chocolate Chip Blondies
• Peanut Butter Brittle Banana Bread
• Coconut Vanilla Flapjack 

Vegan Raspberry Scones (Gluten-Free)

• Servings: 8
• Time: 35 minutes plus cooling
• Difficulty: easy
• Print

Golden and chewy vegan and gluten-free scones with a crisp sugar top and a tender soft inside bursting with fresh juicy raspberries. Drizzle these scones with a sticky glaze for a delicious afternoon tea snack with homemade chia jam.

Ingredients

Scones:
• 180g + 1 tbsp plain or GF plain flour
• 125g oat flour (oats ground into a flour)
• 1 tsp baking powder
• 30g powdered erythritol or coconut/caster sugar
• A pinch of salt
• 110g vegan butter, fridge temperature
• 80ml plant-based milk
• 1 tsp vanilla essence
• ½ large banana (60g), mashed well
• 100g raspberries
Topping:
• 1 tbsp plant-based milk
• 2 tbsp coconut/caster sugar, optional
Icing sugar Glaze:
• 100g powered erythritol or icing sugar
• 2 1/2 tbsp water
Raspberry Chia Seed Jam:
• 100g raspberries
• 2 tbsp chia seeds
• 1 tbsp powered erythritol or maple syrup

Directions

1. Make the raspberry chia jam by mashing the raspberries until soft, stir in the chia seeds and powdered erythritol (or syrup) and leave to rest for 1 hour. Store in a sealed container until ready to use.
2. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper.
3. Add the 180g flour, oat flour, baking powder, powdered erythritol or sugar and salt to a mixing bowl, add in the butter and break down with your fingers to mix it all together. Continue until you have a crumble consistency.
4. Stir in the milk, vanilla essence and mashed banana to bring to a sticky dough.
5. Toss the raspberries with the 1 tbsp flour and gently fold into the dough.
6. Transfer the scone dough to the tray with a dusting of flour and shape into a circle about 20cm in diameter. Slice into 8 pieces and brush with the 1 tbsp plant-based milk and sprinkled over the coconut/caster sugar. Bake for 20-25 minutes until risen and golden, I like to cover the scones after the first 10 minutes with some foil, to prevent the edges turning too dark.
7. Allow to cool before breaking apart.
8. Make the icing sugar glaze by stirring together the ingredients until smooth. Drizzle over the scones and serve with the chia jam. Store the scones in an airtight container for 3-5 days or in the freezer for 1 month.

I look forward to hearing what you think of these Vegan Raspberry Scones so please let me know in the comments below. If you bake these scones, please tag me in your creations as I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With raspberry scone love x

This recipe was first made with NKD Living but this blog post is not sponsored and all opinions are my own.