These Vegan Lemon Raspberry Scones are easy to make and are packed with fresh raspberries and lemon zest. They are super tender and moist and make the perfect breakfast!
It is no secret that I love scones! I already have a wide range of scone recipes here on Earthly Provisions from Gluten-Free Blackberry Scones, to Earl Grey Scones to Vegan Blueberry Scones. But, it has been a while since I've created a new one, so today is the day!
So, today I'm sharing these Lemon Raspberry Scones. They are impossibly tender and moist and are packed with fresh raspberries and lemon zest. They are simple to make and are ready from start to finish in just about 30 minutes! So let's make them.
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Why You'll Love This Recipe
- This recipe is super simple, so it's perfect for beginners.
- And it requires basic, easy-to-find ingredients.
- These Raspberry Lemon Scones are vegan and dairy-free, so anyone can enjoy them!
- They bake up super tender and moist.
- And most importantly, they are absolutely delicious!
Ingredients
Fresh Raspberries: Don't use frozen raspberries for this recipe! They have too much liquid in them. I do usually love to bake with frozen berries though like in my Raspberry Lemon Cookies.
Lemon Zest and Juice: All the lemon flavor in this vegan raspberry scone recipe comes from fresh lemon zest and juice!
Non-Dairy Butter: I love Soy-Free Earth Balance Buttery Sticks for this recipe.
Non-Dairy Milk: I love to use oat milk, but use whatever you have on hand.
Instructions
Step 1. To prepare the raspberries, rip them in half instead of chopping them. This will keep the juice inside!
Step 2. In a small bowl or a large measuring cup, combine the non-dairy milk, lemon juice, lemon zest and vanilla.
Step 3. In a large bowl, combine flour, sugar, baking powder and baking soda. Add the cold, cubed non-dairy butter and use a pastry cutter or your hands to cut the butter into the dry ingredients until it resembles a coarse meal.
Step 4. Add the wet ingredients into the dry ingredients and gently toss everything together with you hands until everything is moist.
Then, add the raspberries and gently toss together.
If you mix too hard here, you will break the raspberries up too much!
Step 5. Scrape the dough onto a floured surface. Use floured hands to press the dough into a 1 inch thick circle. Cut the circle into 8 triangles.
Then, place the scones onto a parchment-lined baking sheet and bake in a 400* F oven for about 20 minutes.
Step 6. While the raspberry scones are in the oven, make the lemon glaze.
Combine powdered sugar, lemon juice and lemon zest in a bowl. Whisk until completely smooth. Drizzle the glaze over the baked scones and allow the glaze to set for 30 minutes before serving.
What to Serve them With
- Iced Lavender Matcha Latte
- Cardamom Latte
- Lavender Oat Milk Latte
- Vanilla Matcha Latte
Recipe FAQs
Store the scones in an airtight container and leave them at room temperature for up to 1 day.
Or freeze for up to a month.
Instead of eggs, I simply use non-dairy milk for fluffy and delicious vegan scones!
No! They have too much water in them and will make the scones flat.
Expert Recipe Tips
Once you have added the raspberries to the lemon raspberry scone dough, be very gentle with the dough. If the raspberries break up too much, the dough may get too sticky and the scones may bake up flat. But, they will still be delicious.
I like to rip the raspberries in half rather than cutting them so the juice stays inside the berry!
Looking for More Breakfast Recipes?
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📖 Recipe
Vegan Lemon Raspberry Scones
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Raspberry Scones
- 6 tablespoon Non-Dairy Milk
- 2 teaspoon Lemon Juice
- 1 ¼ teaspoon Lemon Zest
- 1 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- ½ Cup Granulated Sugar
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 8 tablespoon Non-Dairy Butter, cold, cut into ¼" pieces see note
- 1 Cup Fresh Raspberries, ripped in half see note
For the Lemon Glaze
- 1 Cup Powdered Sugar, sifted
- 5-6 teaspoon Lemon Juice
- ¼ teaspoon Lemon Zest
Instructions
Make the Lemon Raspberry Scones
- Preheat oven to 400* F. Line a baking sheet with parchment paper.
- In a small bowl or a measuring cup, combine non-dairy milk. lemon juice, lemon zest and vanilla. Mix and set aside.6 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 1 ¼ teaspoon Lemon Zest, 1 teaspoon Vanilla Extract
- In a large bowl, combine flour, sugar, baking powder and baking soda. Mix, then add the cold, cubed non-dairy butter. Use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles a coarse meal.2 Cups All-Purpose Flour, ½ Cup Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, 8 tablespoon Non-Dairy Butter, cold, cut into ¼" pieces
- Add the wet ingredients into the dry ingredients and use your hands to gently toss them together until everything is moist. Then, add the raspberries and gently toss together. See note!1 Cup Fresh Raspberries, ripped in half
- Flour a work surface and scrape the scone dough onto it. Press the dough into a 1" thick circle. Then, cut the circle into 8 triangles. Transfer the scones onto a parchment-lined baking sheet. Be sure to leave at least 2 inches between each scone.
- Bake the scones in a 400* F oven for 18-20 minutes or until the scones are golden brown all the way across the bottom. Allow them to cool for 10 minutes before glazing.
Make the Lemon Glaze
- In a medium bowl, combine powdered sugar, 5 teaspoons of lemon juice and lemon zest. Whisk until the mixture is completely smooth. Add the remaining teaspoon of lemon juice if you want a thinner glaze.1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice, ¼ teaspoon Lemon Zest
- Use a spoon to drizzle the glaze over the scones. Allow the glaze to set for 30 minutes before serving.
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