Cakes, Snacks

Vegan Raspberry Scones

Not much need for an introduction here. Scones are quick and easy to make, and you can have them for breakfast or as part of an afternoon tea. One thing to bear in mind when baking scones is to avoid over-manipulating the wet mixture before it goes in the oven. Just mix to combine the ingredients: if you stir too much and too vigorously, the scones will come out like dumplings, or too “breadsy”.




Raspberry Scones (Serves 10)
Prep time: 5 mins
Cooking time: 13 mins

3 cups flour
100g fresh raspberries
1/3 cup white caster sugar
1 teaspoon baking power
A pinch of salt
200ml oat milk
70g dairy-free sunflower butter


  • Preheat oven 200 degrees celsius
  • Sift flour into a mixing bowl, then add sugar, baking powder and salt. Stir lightly
  • Add butter to mixture. Combine by pinching between your fingers, similar to if you were making a crumble
  • Wash raspberries and add them to the bowl. Once again, stir and lightly knead with your hands, so that the raspberries can partially burst and add moisture
  • Make a well in the middle of the bowl, pour in milk, and stir gently with a metal spoon until everything is combined.
  • Spoon the mixture onto a baking tray into 10 servings
  • Place in the middle shelf of the oven for 13 mins




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