Vegan Raspberry & Almond Scones
Hello & Happy Monday!!
To be quite honest I’ve never been a “scone” person. My mom never made them, bought them, nor did I even order them at brunch. I was always slightly confused..is it a muffin? a biscuit? a cookie?
Simply put, ..what the heck is a scone?
“a small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit.”
Scones are derived from Scotland and were enjoyed typically during tea time. They have a crisp outer layer, but are soft on the inside. Being that I’m not a scone connoisseur and I’m tying to remove the standard ingredients such as white flour, white sugar, and even vegan butter or vegan eggs..
I was somewhat nervous as what the final result would be lol
Baking recipes are very sensitive to even the slightest change. A half a teaspoon less or more of this or that and you can wind up with something completely different. This is on top of the fact that once you start to remove dairy and eggs it’s truly a gamble, and to remove even the white flour well then all bets are off, …or so I thought!
I don’t utilize almond flour in my recipes as I like the ingredients to be accessible and affordable, but almond flour works seamlessly in this recipe! Since I made Raspberry and almond scones the almond flour was complimented the overall flavor perfectly.
What I love about this recipe is, everything. It’s easy, requires minimal time, minimal ingredients, packs flavor, color, not overtly sweet, need less sugar as almonds naturally have a sweet flavor profile, buttery soft, non vegan approved and pair perfectly with a cup of coffee during any season!
If you’re looking to bring your A game for your next vegan brunch..you need this recipe for vegan Raspberry Almond Scones!!
Why this recipe rocks:
Requires minimal time
Perf for any season
Non vegan approved
You can switch up the fruit to cater to your preferences
No white sugar
No white flour
No Dairy No Eggs
Yields 8 scones (or 4 large)
25 minPrep Time
25 minCook Time
50 minTotal Time
- ½ cup plain almond milk
- ½ tablespoon lemon juice
- 1/3 cup maple syrup
- 2 1/2 cups almond flour (more for dusting)
- 1 tbsp baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup coconut oil, solid
- 1 cup raspberries
- 1/2 cup slivered almonds
- 2 tablespoons pure maple syrup
- 1 teaspoon almond extract
- ½ cup organic powdered sugar
- 1 tablespoon plain almond milk
- 2 tbsp coarse sugar
- Pre-heat the oven to 400° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
- In a small bowl, whisk together the almond milk, almond extract, maple syrup, and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt. Add the skid coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Gently fold the raspberries and almonds into the flour mixture.
- Make a well in the center and add in the vegan buttermilk, lemon zest, maple syrup, and almond extract. Stir until a slightly sticky, very thick dough forms. Be careful not to overwork the dough. Top with coarse sugar.
- Transfer the dough to your prepared baking sheet. Lightly dust it with more flour, then form it into an 8-inch round and cut into 8 parts. If mixture is too wet, add more flour gradually until it form a firm dough. Chill in the fridge for 20 minutes. Bake for 23-28 minutes, or until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and lemon juice until no lumps remain. Drizzle the scones with the glaze, top with more almonds and serve.