Vegan chocolate raspberry scones – tender vegan scones made with coconut oil and filled with chocolate chunks and raspberries, topped with a raspberry glaze. Easy to make and amazing for breakfast, brunch or a snack!
While I do love a plain scone, split and spread thickly with jam and cream; sometimes a flavoured one is what I want. One that has enough taste and sweetness of it’s own that it needs nothing more than a smear of butter to really make it shine.
These vegan chocolate raspberry scones have plenty of flavour thanks to the freeze dried raspberries, chocolate chunks and raspberry glaze.
They also have a hint of coconut as I used coconut oil to make them so that they are vegan. It isn’t in your face but is definitely noticeable, though the strength of the flavour will depend on the type of coconut oil that you use; I used virgin coconut oil which has a stronger coconut taste than refined coconut oil does.
If you are not a fan of the taste of coconut then make sure that you use a refined coconut oil, which has a fairly neutral flavour. You can also use a vegan spread instead if you prefer.
I used freeze dried raspberries in my scones which give a strong raspberry flavour without adding any extra liquid. You can use fresh ones instead but do bear in mind that your scones may be a little wetter in this case.
How To Make Vegan Chocolate Raspberry Scones:
To make the scones, start off by sifting together some self-raising flour, baking powder and salt.
Next you need to rub in the coconut oil until there are no lumps left. It is more difficult to rub in than butter so you can use a food processor to blitz it in instead if you like.
Stir in some sugar, raspberries and chocolate; then mix in soy milk (or any unsweetened plant milk), until it comes together in a soft dough.
Shape into a round, slice into six triangles, brush with soy milk and bake until golden.
As with all scones, these are best eaten fresh, on the day they are made. They will keep for up to a couple of days in an airtight container but after the first day they are best when split and lightly toasted.
I like them simply spread with some vegan butter but they are also good with jam (and cream if you wish! (they are lovely with whipped coconut cream.)).
Vegan Chocolate Raspberry Scones
Vegan Chocolate Raspberry Scones:
- 250 g (2 cups) self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 50 g (1/4 cup) coconut oil solid
- 50 g (1/4 cup) caster sugar
- 100 g (3.5 oz) dairy-free dark chocolate chopped
- 20 g/2 large handfuls freeze dried raspberries (or use 2 large handfuls fresh raspberries)
- 150 ml (scant 2/3 cup) soy milk, plus a little extra for brushing the scones (or use any unsweetened plant milk)
- 50 g (1/2 cup) icing (powdered) sugar sifted
- 1 Tbsp freeze dried raspberry powder
- 1 Tbsp almond milk (or other unsweetened plant milk)
Preheat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment.
Sift together the flour, baking powder and salt. Add the coconut oil and rub in using your fingers (or use a food processor) until no lumps of coconut oil remain.
Stir in the sugar, chocolate and raspberries then mix in the soy milk to form a soft dough.
Turn out onto a floured surface and shape into a round, about 5cm/2in thick. Be careful not to overwork the dough. If you are using freeze dried raspberries, try and make sure that none of them are poking out the top as they burn easily in the oven.
Using a sharp knife dipped in flour, slice the round into six triangles. Place them well spaced apart on a baking tray and brush the tops with a little soy milk.
Bake for 12-15 minutes until well risen and golden brown. Transfer to a wire rack to cool.
To make the glaze, sift the icing sugar into a bowl and stir in the raspberry powder then add enough almond milk to make a thick but pourable glaze. Drizzle over the cooled scones and serve.