The Best Vegan Chocolate Raspberry Scones with Raspberry Glaze: A Perfect Plant-Based Treat
Tender, flaky, and bursting with flavor, these vegan chocolate raspberry scones are a true delight. Crafted with wholesome coconut oil and generously studded with rich chocolate chunks and vibrant raspberries, they are crowned with an irresistible raspberry glaze. This easy-to-follow recipe is ideal for a special breakfast, an elegant brunch, or a comforting snack any time of day!
There’s something inherently comforting and utterly delightful about a freshly baked scone. While the classic, plain scone, generously split and adorned with a thick layer of jam and clotted cream, holds a cherished place in British culinary tradition, sometimes a more adventurous and flavorful creation is exactly what the palate craves. Imagine a scone so perfectly balanced in taste and sweetness that it needs nothing more than a delicate smear of vegan butter to truly highlight its exquisite charm.
These extraordinary vegan chocolate raspberry scones are precisely that. They deliver an abundance of delightful flavor, achieved through the clever integration of tangy freeze-dried raspberries, rich dairy-free chocolate chunks, and a vibrant, sweet-tart raspberry glaze that perfectly unifies all the elements. This recipe transcends being merely a dairy-free alternative; it stands as a testament to the delicious possibilities of plant-based baking, offering a treat that is equally satisfying and indulgent for everyone.
The Secret to Tender Vegan Scones: Embracing Coconut Oil
A pivotal ingredient in achieving the signature tender, flaky texture of these plant-based scones is coconut oil. Its unique solid-at-room-temperature properties, similar to traditional butter, are crucial for creating those desirable layers that result in a light and airy interior. Beyond its structural contribution, using coconut oil ensures these delightful treats are completely vegan and also imparts a subtle, yet distinctly appealing hint of coconut flavor. This tropical note isn’t overwhelming but adds a lovely depth that beautifully complements the vibrant raspberries and the rich chocolate. The intensity of this coconut essence will vary depending on the type of coconut oil you choose, allowing for customization based on your preference.
Virgin vs. Refined Coconut Oil: A Flavor Guide
- Virgin Coconut Oil: If you adore the natural taste of coconut and wish for it to be a noticeable background note in your scones, opt for virgin (also known as unrefined) coconut oil. It retains more of its inherent flavor and fragrance, making it an excellent choice for those who appreciate the tropical dimension it brings to baked goods.
- Refined Coconut Oil: For individuals who prefer a neutral flavor profile or are not particularly fond of coconut, refined coconut oil is your ideal substitute. It undergoes a process that removes most of its distinct coconut taste and smell, resulting in a mild, almost undetectable flavor that will not interfere with the primary flavors of chocolate and raspberry.
If coconut oil is not available, or simply not to your taste, a good quality solid vegan spread or chilled vegan butter can be used as a direct alternative. Ensure it is firm and cold, as maintaining a consistent fat temperature is key to achieving the perfect scone texture.
Raspberries: The Fresh vs. Freeze-Dried Debate
For this particular scone recipe, I’ve chosen to utilize freeze-dried raspberries. This choice offers several distinct advantages. Primarily, freeze-dried raspberries provide an incredibly concentrated burst of authentic raspberry flavor without introducing any additional liquid into the dough. This is a critical factor for maintaining the scone’s delicate and crumbly texture. Furthermore, they contribute a beautiful, natural pink hue and appealing texture throughout the baked good.
However, if fresh raspberries are what you have readily available or simply prefer, they can certainly be used. Should you opt for fresh berries, it’s important to be mindful of their higher moisture content. This extra liquid might make your scone dough slightly wetter than intended. In such a scenario, you might need to make a minor adjustment to the amount of plant milk added, or incorporate a tiny sprinkle more flour if the dough feels excessively sticky. When adding fresh raspberries, fold them in very gently to avoid crushing them too much, which could prematurely release their juices. Regardless of whether you choose freeze-dried or fresh, the delightful sweet-tartness of raspberries is an indispensable element that perfectly cuts through and balances the richness of the dairy-free chocolate.
How To Make Irresistible Vegan Chocolate Raspberry Scones: A Comprehensive Guide
Crafting these delectable vegan scones is a surprisingly straightforward process that consistently yields incredibly rewarding results. Follow these detailed steps carefully to ensure you achieve perfectly tender, flaky, and intensely flavorful scones every single time. (For precise ingredient measurements and the full printable recipe, please refer to the comprehensive recipe card located further down this page.)
1. Preparing Your Dry Ingredients for Success
Begin your scone-making journey by preheating your oven to 220°C (425°F or Gas Mark 7). Simultaneously, prepare a baking sheet by lining it with baking parchment. This crucial step prevents sticking and promotes even cooking. In a spacious mixing bowl, meticulously sift together the self-raising flour, baking powder, and a quarter teaspoon of salt. Sifting is not merely a suggestion; it’s an important technique that aerates the flour, helps to distribute the leavening agents evenly, and prevents any unwanted lumps, all contributing to a lighter, fluffier scone.
2. The Art of Incorporating Coconut Oil
Next, add the solid, chilled coconut oil to your sifted dry ingredients. The aim here is to “rub in” the fat using your fingertips until the mixture takes on the appearance of fine breadcrumbs, ensuring that no visible lumps of coconut oil remain. This technique is vital as it creates tiny pockets of fat within the dough. These pockets, when heated in the oven, release steam, which is what gives scones their characteristic flaky texture. Coconut oil, being firmer than butter, may require a little more effort during this rubbing-in stage. If you find the process challenging or prefer a quicker method, a food processor can efficiently pulse the mixture to the desired consistency; however, exercise caution to avoid overmixing, which can toughen the dough.
3. Integrating Flavorful Add-ins and Liquid
Once your coconut oil is properly incorporated, stir in the caster sugar, generously sized dairy-free chocolate chunks, and your chosen raspberries (whether freeze-dried or fresh). Ensure these delicious additions are evenly distributed throughout the flour mixture for a consistent bite every time. Then, gradually pour in the soy milk (or any other unsweetened plant milk you prefer). Mix gently, using a light hand, until the ingredients just barely come together to form a soft, cohesive dough. The cardinal rule for tender scones is to handle the dough as little as possible at this stage. Overworking the dough develops gluten, which can result in tough, dense scones rather than the desired light and airy texture.
4. Shaping, Brushing, and Baking to Golden Perfection
Turn the freshly formed dough out onto a lightly floured surface. With minimal handling, gently shape it into a round disc, aiming for a thickness of approximately 5cm (about 2 inches). Remember, a gentle touch is key to maintaining the scone’s delicate structure. Using a sharp knife, which you should dip in flour between cuts to prevent sticking, slice the round dough into six equal triangles. Carefully transfer these triangular scones to your prepared baking sheet, ensuring they are adequately spaced to allow for proper airflow and even baking. Lightly brush the tops of the scones with a little extra soy milk – this small step contributes to a beautiful, inviting golden-brown crust. Bake in your preheated oven for 12-15 minutes, or until the scones have gloriously risen and achieved that perfect golden hue. Once baked, promptly transfer them to a wire rack to cool.
Expert Tips for Scone Perfection
- Avoid Overworking the Dough: This cannot be stressed enough. Gentle handling is the single most important factor for achieving light, fluffy scones. Mix just until the ingredients are combined.
- Keep Ingredients Cold: Ensure your solid coconut oil (or vegan butter) and plant milk are well chilled. Cold ingredients slow down the melting of the fat, which is essential for creating steam pockets and a flaky texture during baking.
- Use a Sharp, Floured Knife: When cutting the dough, a sharp knife dipped in flour will ensure clean cuts without dragging, helping the scones rise evenly and beautifully. Avoid twisting if using a round cutter, as this can seal the edges and inhibit rise.
- Monitor for Browning: Be particularly vigilant if you’re using freeze-dried raspberries, as any pieces exposed on the surface can caramelize and burn more easily than other ingredients.
- Don’t Flatten Too Much: When shaping the dough, aim for about 2 inches thickness. Thinner scones will result in a drier product.
Serving and Storage Suggestions for Your Scones
Much like all exceptional baked goods, these vegan chocolate raspberry scones are truly at their absolute peak when enjoyed fresh from the oven, ideally on the very day they are baked. The warmth allows the dairy-free chocolate chunks to melt into gooey pockets and the vibrant raspberry notes to become incredibly pronounced, creating an unforgettable sensory experience.
However, should you find yourself with any delightful leftovers, they can be stored in an airtight container at room temperature for up to two days. After the first day, their texture will benefit immensely from a quick revival: simply split them in half and lightly toast them. This gentle reheating process restores much of their original tenderness and brings back a comforting hint of that fresh-baked aroma. You can also warm them slightly in the microwave for a few seconds if you prefer a softer texture.
While these scones are wonderfully flavorful and satisfying on their own, a simple spread of good quality vegan butter elevates them further. For a truly indulgent and classic “cream tea” experience, consider serving them with a dollop of your favorite jam – a raspberry jam would be particularly divine, enhancing the existing fruit flavors. And, if you desire that luxurious creamy element, a generous swirl of whipped coconut cream or another vegan whipped topping provides a rich, airy counterpoint that perfectly complements the fruity and chocolatey notes of the scones.
The Finishing Touch: A Vibrant Raspberry Glaze
While the scones are delicious on their own, the optional but highly recommended raspberry glaze adds a beautiful, glossy sheen, an extra layer of concentrated raspberry flavor, and a touch of complementary sweetness that makes these vegan treats truly irresistible. It’s incredibly simple to whisk together and provides that perfect final flourish, elevating both the visual appeal and the overall taste experience. This glaze adds a wonderful brightness and moisture, ensuring every bite is a burst of flavor.
If you tried this delightful recipe for vegan chocolate raspberry scones, I would absolutely love to hear from you! Please take a moment to rate it, leave a comment sharing your experience and any tips, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback and creations mean a lot to me!
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Vegan Chocolate Raspberry Scones
Ingredients
Vegan Chocolate Raspberry Scones:
- 250 g (2 cups) self-raising flour
- ½ tsp baking powder
- ¼ tsp salt
- 50 g (¼ cup) solid coconut oil
- 50 g (¼ cup) caster sugar
- 100 g (3.5 oz) dairy-free dark chocolate chopped into chunks
- 20 g (2 large handfuls) freeze-dried raspberries (or use 2 large handfuls fresh raspberries)
- 150 ml (scant ⅔ cup) unsweetened soy milk (plus a little extra for brushing, or any other unsweetened plant milk)
Raspberry Glaze:
- 50 g (½ cup) icing (powdered) sugar sifted
- 1 Tbsp freeze-dried raspberry powder
- 1 Tbsp almond milk (or other unsweetened plant milk)
Instructions
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Preheat your oven to 220°C (425°F/Gas Mark 7) and prepare a baking sheet by lining it with baking parchment. This ensures your scones won’t stick and will cook evenly.
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In a large mixing bowl, sift together the self-raising flour, baking powder, and salt. Add the solid coconut oil and, using your fingertips, rub it into the flour mixture until no visible lumps of coconut oil remain and the mixture resembles fine breadcrumbs. Alternatively, for speed, you can pulse it in a food processor, being careful not to overmix.
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Stir in the caster sugar, dairy-free chocolate chunks, and freeze-dried raspberries (or fresh raspberries). Pour in the soy milk (or your preferred unsweetened plant milk) and mix gently until a soft, cohesive dough forms. Avoid overworking the dough to maintain a tender texture.
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Turn the dough out onto a lightly floured surface. Gently shape it into a round disc, about 5cm (2 inches) thick. Remember, minimal handling is best for light scones. If you’re using freeze-dried raspberries, try to ensure they are fully enclosed within the dough and not poking out, as they can burn easily during baking.
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Dip a sharp knife in flour and slice the round dough into six even triangles. Carefully place these triangular scones onto your prepared baking tray, ensuring they are adequately spaced. Lightly brush the tops of the scones with a little extra soy milk for a golden finish.
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Bake in the preheated oven for 12-15 minutes, or until the scones have beautifully risen and turned a rich golden brown. Once baked, carefully transfer them to a wire rack to cool completely before glazing.
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For the raspberry glaze, sift the icing (powdered) sugar into a small bowl. Stir in the freeze-dried raspberry powder, then gradually add almond milk (or other unsweetened plant milk), one teaspoon at a time, until you achieve a thick but pourable glaze consistency. Drizzle this vibrant glaze generously over the cooled scones just before serving. Enjoy your homemade vegan chocolate raspberry scones!