5 from 6 votes
Vegan Raspberry Scones (Dairy-Free)
A fluffy vegan scone recipe with raspberry chunks and a white chocolate drizzle.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
scones
Calories:
294 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 360 g self-raising flour
- 1 Teaspoon baking powder
- 90 g vegan butter the type that comes as a block, cold
- 50 g caster sugar
- 150 ml soy milk plus extra for brushing, unsweetened
- 60 g raspberries cut in half
- 50 g white chocolate optional, dairy-free
To serve:
- raspberry jam
- Whipped Cream dairy-free
Notes
- Best served on the day of baking but will keep well in an airtight container at room temperature for up to 2 days.