Raspberry White Chocolate Scones
Soft and chewy, these scrumptious White Chocolate Raspberry Scones, packed with tart raspberries and sweet vegan white chocolate, make for the perfect anytime treat.
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!
Notes
*Make sure that the butter is very cold. I even like to place mine in the freezer for about an hour before making this recipe.
*Use canned coconut milk as opposed to regular dairy-free milk as this gives a thicker consistency and acts as our heavy cream replacement.
*Make sure to use frozen raspberries! I've tried both versions and if you use room-temperature fresh raspberries, they will get too mushy in the dough and add too much moisture to the dough. Use store-bought frozen raspberries or wash and freeze your raspberries the night before.
Nutrition
Calories: 444kcalCarbohydrates: 53gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 4mgSodium: 443mgPotassium: 154mgFiber: 2gSugar: 24gVitamin A: 6IUVitamin C: 1mgCalcium: 137mgIron: 2mg
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