Vegan Raspberry Scones Yum (1)
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  • Food: Raspberry Scones
  • Writer: Lizzie Green
  • Content-Type: Food Blog

The key to these gluten-free vegan scones’ ideal texture is coconut flour. They make a tasty breakfast treat and are sprinkled with raspberries.

I’m still on a sweet breakfast roll. I had been obsessed with savory and spicy breakfasts for more than a year. The carrot-flavored baked items came next, and now we’re on to the vegan scones.

The royal “we” are aware of these scones, or perhaps I should say. Jack enjoys them as well, but I keep the excess in the freezer, where I know he won’t check, so he only gets one or two of each batch (well, until he reads this).

Ingredients for Vegan Raspberry Scones

Vegan Raspberry Scones Easy (1)
Food: Vegan Raspberry Scones (Source: Pickles and Honey)

These tiny sweets are both gluten-free and vegan. They are prepared with coconut oil and almond milk rather than butter and cream. I use a mixture of oat flour and coconut flour to make them gluten-free.

Many people recently have asked for further (or, um, any) recipes using coconut flour. Working with this flour is amusing. Because it absorbs so much more moisture than any other form of flour, it can never be used as a 1:1 equivalent in baking recipes.

Luckily, I discovered that it improves these scones’ texture. They are dense, like scones ought to be, but not dry, as scones frequently are.

With baking powder to help them rise, some sugar, and raspberries to garnish them with juicy, delicious bites, I finish these vegan scones.

Even though they are already mildly sweet, they taste even better when drizzled with a simple almond milk glaze. Although I know I ruined the healthy breakfast, I strongly advise against foregoing the glaze.

Serving suggestions for vegan scones

This recipe yields two disks that are cut into roughly six little scones apiece. Additionally, they freeze incredibly nicely, as I already indicated.

Allow them to thaw at room temperature or microwave them for no more than 10 seconds. On hectic mornings, they’re fantastic for quick, on-the-go breakfasts.

If not, include them in a large brunch spread along with a savory dish like shakshuka, a frittata, or a breakfast casserole. Try baked oats, French toast, or banana pancakes with smoothies as a sweeter option.

Vegan Raspberries Scones

20 minutes to prepare
12 minutes for cooking
Duration: 32 minutes

These vegan and gluten-free raspberry scones are a tasty nutritious treat for brunch or breakfast. We adore them with a coating of icing sugar.


  • 3 cups gluten-free whole rolled oats (or 2 cups oat flour + ½ cup for dusting)*
  • ½ cup coconut flour
  • ¼ cup + 2 tablespoons cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¼ cup + 2 tablespoons chilled coconut oil
  • 1 cup cold almond milk
  • ⅔ cup raspberries, sliced in half

Glaze (optional):

  • 1 cup powdered sugar
  • 2 to 3 tablespoons almond milk


Vegan Raspberry Scones (1)
Food: Vegan Raspberry Scones (Source: Pickles and Honey)
  1. Lay parchment paper over a sizable baking sheet and preheat the oven to 400 degrees Fahrenheit.
  2. To prepare the glaze, combine the powdered sugar and almond milk in a small bowl. Place aside.
  3. Measure out 2 level cups after finely flourishing the whole rolled oats in a food processor or blender. Keep the leftover flour aside for dusting.
  4. Mix the oat flour, coconut flour, sugar, baking soda, and salt in a sizable bowl. Using a pastry cutter or fork, stir in the cold coconut oil until the mixture resembles coarse crumbs. For this stage, if you’d like, you can also use a food processor. Stir in the cold almond milk after adding it.
  5. On a floured surface, gently knead the dough a few times, adding extra flour as necessary. Divide the dough into two equal pieces. Place 1/3 cup of the raspberries on one side of the dough as you work with each half of the dough. Pat the dough down. Gently press the other side of the dough over the raspberries to allow some of them to peek through. The dough is formed into a circle that is 1″ thick and then cut into 6 triangles. Scone the baking sheet with the scones. Repeat with the second dough half.
  6. Until golden brown, bake for 12 to 15 minutes. The scones should be taken out of the oven and allowed to cool for 10 minutes on the pan before being moved to a wire rack to finish cooling. Drizzle the glaze over them after they are completely cold before serving.


If you make this recipe exactly as directed, it will turn out the best. I apologize but I can’t guarantee the outcomes if you switch out the flour, etc.