Sweet, vibrant Lemon Raspberry Scones is a bright way to start the day! Flaky, yet pillow-y scones with a lemon glaze and juicy raspberry throughout. These melt-in-your-mouth, incredibly easy sweet treats is the perfect baking activity.
These ridiculously easy scones come together in about 30 minutes, perfect for weekend breakfast or dessert! With just a handful of staple baking ingredients these fresh, vibrant scones are our new favourite baked good.
If you’re intimated by baking, this is a great recipe to start with. Our scones are simple to make but big on flavour and perfect for beginner bakers. Just 12 ingredients (plus what’s needed for a simple glaze) that most people should have in the fridge and pantry.
Top tips for making Vegan Lemon Raspberry Scones:
- Keep it cool. To get fluffy, flaky scones the vegan butter in the recipe should be kept as cold as possible. If you find that the butter is getting too warm, pop the bowl or container into the fridge for a few minutes.
- Keep your butter chunky. The butter should still be visible through the dough. We like to grate it with a cheese grater or food processor with a grater attachment. However you can also use a pastry blender instead.
- Do not thaw the blueberries first. If using frozen blueberries, which we prefer, do not thaw them beforehand. However you can opt to use fresh blueberries instead.
- Form into a disk and cut into triangles. To avoid overworking the dough, we like to form the dough in a disk and cut into wedges instead of cutting out rounds and having to re-form the dough. This will help you to not overwork your dough or melt the butter too much.
- Preheat oven fully before baking. To get proper spring of the scones they shouldn’t be placed in an oven before it’s fully preheated.
Vegan Lemon Raspberry Scones FAQ:
Can I use fresh raspberries in these scones?
We haven’t tried it with fresh raspberries but know that it would add a lot more moisture to the dough so we wouldn’t recommend it.
Do scones freeze well?
Yes! We froze our leftover scones and they froze very well. Just remove from the freezer and allow them to thaw on the countertop. If you would like to re-heat them, place in an oven preheated to 300F for 5 minutes or until warmed.
Why aren’t my scones light and fluffy?
You may have overworked the dough! The more you work the dough the less they will rise, so try your best to not handle it so much next time.
How to make Vegan Lemon Raspberry Scones:
Vegan Lemon Raspberry Scones
- 240 mL (1 cup) soy milk
- 30 mL (2 tbsp) lemon juice
- 7 g (1 tbsp) ground flaxseeds
- 30 mL (2 tbsp) maple syrup
- 5 mL (1 tsp) vanilla extract
- 360 g (3 cups) all-purpose flour
- 2 tbsp lemon zest
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda
- pinch salt
- 170 g cold vegan butter
- 210 g (1½ cups) frozen raspberries
Lemon Poppyseed Icing:
- 250 g (2 cups) icing sugar
- 30 mL (2 tbsp) lemon juice
- 6 g (1 tbsp) lemon zest
- 9 g (1 tbsp) poppyseeds
- splash non-dairy milk, if needed
- Preheat oven to 400F.
- To a bowl combine non-dairy milk, lemon juice, ground flaxseeds, maple syrup and vanilla extract – mix until combined. Place in the fridge to keep cold until needed.
- In a large bowl combine all-purpose flour, lemon zest, baking powder, baking soda, and salt. Mix until thoroughly combined. Grate vegan butter into the flour mixture and using a wooden spoon fold in the butter until coated in the flour mixture. You still want some chunks of butter in the mixture as this is what is going to give the scones their flaky texture.
- Add milk mixture to the flour and butter mixture and mix until incorporated into a dough. You may need to use your hands to gently fold.
- Add in frozen raspberries and mix until evenly dispersed throughout dough.
- On a floured surface turn out the dough and gently press into a disk about 1-inch thick. Using a sharp knife cut the disk into 8 equal wedges.
- Place scones on a lined baking sheet and bake for 18-20 minutes or until golden brown. Once baked, place on a wire rack to cool for 5 minutes.
- As the scones bake prepare the icing by combining icing sugar, lemon juice, lemon zest, and poppyseeds and mix until smooth. If too thick, add a splash of non-dairy milk until desired consistency. Drizzle over slightly cooled scones and serve.