Vegan Lemon Raspberry Scones

Lemon Raspberry Scone topped with lemon glaze on a baking sheet.

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Scones

Calories: 337kcal

Author: Megan Calipari

Cost: $5

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.

Notes

Use a vegan butter that comes in stick form. My favorite is Earth Balance Soy-Free Buttery Sticks.

If your butter is unsalted, add ¼ teaspoon of salt into the dry ingredients.

I like to rip the raspberries in half instead of chopping them to keep their juice inside!

Once you have added the raspberries to the 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.

Nutrition