Soft and chewy, these White Chocolate Raspberry Scones burst with tart raspberries and sweet white vegan chocolate, making these scones an ideal on-the-go breakfast, afternoon treat, or anytime pick-me-up.
Frozen raspberries, white chocolate chips, vegan butter, and creamy coconut milk come together for an incredibly soft vegan scone.
Pair these raspberry scones with your morning coffee before heading out the door, grab one with a hot cup of tea on an afternoon break, or serve at your next weekend brunch. There really isn’t any time these raspberry white chocolate scones wouldn’t be a welcome addition to your meal.
If you like these raspberry white chocolate scones, you will love this Vegan Pumpkin Bread, these Healthy Banana Muffins, and these Blueberry Oat Crumble Bars.
Why You’ll Love This Raspberry White Chocolate Scones Recipe
- The perfect combination of flavors: The tart raspberries complement the sweetness of the white chocolate exceptionally well.
- Super simple to prepare: These scones come together quickly and easily. No refrigeration of the dough is required and no special equipment is needed.
- Versatile: Enjoy eating your raspberry scones for breakfast, afternoon tea, or even for dessert.
- Adaptable: If you’ve run out of raspberries or if you don’t have white chocolate you can substitute with a different berry or a different type of chocolate.
Ingredients
- All-purpose flour: All-purpose flour makes these scones tender and chewy. You can substitute with 1-1 gluten-free flour to bake gluten-free scones.
- Baking powder: Baking powder helps the scones rise. Make sure yours is still active before you start baking by placing a ½ teaspoon in a small bowl and pouring ¼ of a cup of boiling water over. If it bubbles you are good to go.
- Sugar: White granulated sugar works well to add a touch of sweetness to the scones. You may substitute with light brown sugar or coconut sugar though your scones may be a little darker.
- Unsalted vegan butter: Use cold unsalted vegan butter, cut into cubes. Your butter must be very cold so that when it melts upon entering the oven, it creates steam and moisture, which helps make the scones light and flaky. Cold coconut oil would be a good alternative.
- Coconut milk: Opt for canned coconut milk instead of regular dairy-free milk as it has a higher fat content with a thicker consistency. It's the best substitute for dairy-based heavy cream. The coconut milk gets added to the batter and is used to brush the tops of the scones before they bake.
- Vanilla extract: Vanilla extract helps bring out the natural sweetness in the scones. Pure vanilla extract tastes the best!
- Raspberries: Using frozen raspberries is key to ensuring they don’t turn to mush once they bake. You can use store-bought frozen raspberries or freeze your own the night before you want to prepare this raspberry scone recipe.
- Vegan white chocolate chips: White chocolate chips add sweetness to the scones and balance the tartness in the raspberries. If you can’t find white chocolate chips, you can use a vegan white chocolate bar chopped into bite-sized pieces.
- Icing: For the icing you’ll need to combine vegan cream cheese, powdered sugar, raspberries, and vanilla.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use a different fruit: Try frozen blueberries, strawberries, cherries, or blackberries.
- Change the chocolate chips: Opt for semi-sweet or dark chocolate chips.
- Throw in some nuts: Mix chopped pecans or walnuts into the batter.
- Modify the icing: Omit the raspberries and glaze with a simple cream cheese frosting or change the fruit in the icing to a different berry.
- Dust with icing sugar: Forgo the icing and sprinkle the scones with a dusting of icing sugar.
How to Make White Chocolate Raspberry Scones
Gather all your ingredients, preheat the oven, and get your baking tray ready. Once that's done you're ready to start cooking!
Step 1: Mix the dry ingredients and butter. Place the flour, baking powder, salt, and sugar in a bowl and mix to combine. Stir in the cold butter and use your fingers to incorporate the butter into the flour mixture. It's ok if there are some clumps.
Step 2: Add the raspberries and chocolate. Add the raspberries, white chocolate chips to the butter and flour mixture.
Step 3: Mix together. Add the coconut milk to the bowl and gently fold together.
Step 4: Shape the scones. Flour a flat working surface and place the scone mixture on top. Use your hands to shape the mixture into a circle about 2 inches thick.
Step 5: Cut the scones. Portion the scone dough into 8 equal pieces and place each on a parchment-lined baking sheet. Brush the tops of the scone dough with coconut milk and bake until they turn golden on top.
Step 6: Prepare the icing. While the scones are in the oven, combine the icing ingredients in the blender. Once the scones are completely cool, drizzle the icing on top.
Serving Suggestions
I could enjoy a raspberry scone with just about anything, but here are a few of my favorites that pair perfectly with it for a more complete meal or to make more enjoyable.
- Make a batch for breakfast and eat with this mango blueberry smoothie, this mango protein smoothie, or this green smoothie bowl.
- Prepare for a weekend brunch buffet with these vegan bagels, these vegan baked oats, and these spinach pancakes.
- Enjoy these white chocolate scones as a relaxing snack with this whipped coffee or this creamy lemonade.
Video
Expert Tips
- Avoid overworking the dough: Overworked scone dough can turn out tough. Just gently combine the butter with the dry ingredients and be mindful of not over-mixing.
- Watch the bake time carefully: All ovens are different, so I suggest testing for doneness a few minutes before the recommended bake time so you don’t over-bake the scones.
- Storage: Keep uneaten raspberry and white chocolate scones on the kitchen counter in an airtight container for 3-4 days. If your kitchen is very humid, keep the scones in the fridge. Alternatively, flash freeze them on a cookie sheet. Once frozen transfer them to an airtight container or freezer bag and keep in the freezer for up to 3 months. Thaw on the kitchen counter or pop in the microwave to thaw.
- Freeze the butter: I like to place my butter in the freezer an hour or so before I make this recipe so it’s super cold.
Recipe FAQs
Yes, transfer the individual dough portions to a cookie sheet and place them in the freezer. Once frozen, transfer to a storage bag. You can bake the dough from frozen by adding a few minutes to the recommended bake time.
Raspberry White Chocolate Scones
Ingredients
Scones
- 2 ⅓ cups all-purpose flour 280 g + more for dustin
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup cold unsalted vegan butter cut into cubes*
- ¾ cup canned coconut milk*
- 2 teaspoon vanilla extract
- 1 heaping cup frozen raspberries*
- ¾ cup vegan white chocolate chips
Icing
- ¼ cup vegan cream cheese
- 4-5 tablespoon powdered sugar
- 8-10 raspberries
- ½ teaspoon vanilla
- 1 pinch salt
Instructions
- To a bowl, add the flour, baking powder, salt, and sugar, and mix those well.
- Next, add in the cold butter that you've cut into cubes and use your fingers to mix the butter with the flour mixture. You don't have to break up all of the clumps! It's good to have some clumps of butter that melt as the scones bake.
- Add in the raspberries, white chocolate chips, and coconut milk, and combine them with the rest of the ingredients.
- Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that's about 2 inches thick in height.
- Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones then bake for 18-20 minutes at 400F, until they are golden on top.
- While the scones are baking, blend all of the icing ingredients in a blender. Once the scones are done baking and *fully* cooling, drizzle the icing on top and enjoy!
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