Vegan raspberry scones

There’s really nothing quite like a good scone! The taste, texture and aroma of these scones makes this one of my favourite recipes ever πŸ™‚ The fact that they are completely vegan and gluten-free is a bonus!


Delicious scones do not have to be made with refined flour, milk and butter – there are lots of ways to make this amazing treat that little bit better for you. Enjoy with a cup of coffee or tea πŸ™‚


Dry ingredients

  • 150g spelt flour
  • 150g ground almonds
  • 1.5 teaspoons baking soda
  • Pinch of salt
  • Pinch of nutmeg (optional)
  • Sprinkling of brown sugar for the topping

Wet ingredients

  • 70ml coconut oil (just over 1/4 cup)
  • 4 tablespoons plant-based milk (I like oat milk)
  • 2 tablespoons fresh lemon juice
  • 2Β flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
  • 60ml maple syrup (1/4 cup)
  • 75g fresh raspberries


  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Place some parchment paper on a baking tray and lightly dust with some spelt flour.
  • Make your flax egg by mixing the ground flax seeds with 6 tablespoons of water. Mix lightly and set aside.
  • Mix the baking soda, lemon juice and plant-based milk together. The mixture will fizz a little as the baking soda reacts with the acid – this is normal!
  • Sieve the spelt flour into a large bowl and add the ground almonds, nutmeg and salt. Mix together until evenly distributed.
  • Add the coconut oil (at room temperature) to the flour mixture and rub in with your fingers until the mixture resembles breadcrumbs.
  • Make a well in the centre and add in the flax eggs, maple syrup and soda-milk mixture. Start to bring together with a large spoon. The mixture should be sticky but definitely not pourable (add more spelt flour or plant-based milk to suit).


  • Finally, stir in the raspberries, delicately crushing them so they melt into the mixture.


  • Using your hands, gently form golf-ball sized mounds and place straight onto your prepared baking tray. You don’t have to be too scientific here – just ensure they are relatively even (I usually make 6-8 scones with this recipe).
  • Sprinkle some brown sugar over the top and bake for 20-22 minutes or until golden brown.
  • Remove from the oven and leave to cool for 5-10 minutes before removing them from the tray.


Enjoy x

One Comment Add yours

  1. chefkreso says:

    The scones look scrumptious! And I’ve got just the perfect tea to pair them with πŸ™‚


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