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Vegan Raspberry Scones (Dairy-Free)
A fluffy vegan scone recipe with raspberry chunks and a white chocolate drizzle.
Prep Time
10 mins
Cook Time
10 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 cold vegan butter (the type that comes as a block)
- 50 g caster sugar
- 150 ml unsweetened soy milk (plus extra for brushing)
- 60 g Raspberries, cut in half
- 50 g Dairy-free white chocolate (optional)
To serve:
- raspberry jam
- dairy-free whipped cream
Notes
- Best served on the day of baking but will keep well in an airtight container at room temperature for up to 2 days.