Raspberry And White Chocolate Scones
These vegan raspberry white chocolate scones are light, fluffy and make a delicious addition to any afternoon tea.
Seeing as my first scones recipe was a big hit, I decided to make some more! Except this time, with a twist.
This time, I made vegan raspberry and white chocolate scones. They are basically like classic scones, except with chunks of fresh raspberries throughout the dough and a creamy white chocolate drizzle on top!
I served my raspberry white chocolate scones with raspberry jam and vegan whipped cream (purchased from Asda) but they are MORE than good enough to eat just the way they are. The sugar from the fruit and the white chocolate makes them super sweet anyway.
More vegan scone recipes:
How To Make Raspberry White Chocolate Scones
Step 1:
The first step to making perfect scones is to add some self-raising flour and baking powder into a small bowl.
Add in your vegan butter and rub it into the flour until your mixture resembles breadcrumbs. It’s important that your butter is cold at this stage as warm butter might melt slightly and make the mixture soggy.
Step 2:
Once you’ve got your breadcrumb mixture, stir in the caster sugar.
Step 3:
Next, add in your plant-based milk of choice and some lemon juice, and gently mix everything together. At this point, you want to end up with a lumpy, doughy mixture that hasn’t quite come together yet. If you’re not sure, refer to the picture below to see exactly what it should look like.
Step 4:
Add your fresh raspberries to the mix. Very gently use your hands to combine everything, until a dough JUST comes together. Not overworking the dough will help you get that tender scone texture that you’re after.
It’s important to be super gentle. You want to prevent the raspberries from releasing their juices and making the dough too wet.
Step 5:
Once you’ve combined the raspberries into the dough, gently roll it out on a lightly floured surface, to about 2cm thick.
Using a 3-inch cookie cutter, cut out your scone shapes. This amount of dough will make around 6 scones but you can totally double the recipe if you want more!
Step 6:
Place the scones on a lined baking tray and bake for around 12-15 minutes until they become light golden brown on top. Transfer them to a wire rack and allow them to cool completely.
Step 7:
What would raspberry and white chocolate scones be without some white chocolate!?
The next step is to drizzle some melted white chocolate over your cooled raspberry scones. You can add as much or as little as you like.
If you’re vegan, you can get a hold of some dairy-free white chocolate from Tesco, Sainsbury’s, Asda or Amazon. Check out my chocolate post for more.
What To Serve With Raspberry White Chocolate Scones?
Anything you like! They taste great with butter, jam, cream or just on their own.
If you need some inspiration, check out my vegan coconut cream.
Raspberry White Chocolate Scone Troubleshooting:
If Your Dough Is Too Wet
It’s very important to be SUPER gentle with the dough when making raspberry white chocolate scones. The juice from the raspberries will start to leak so you have to work quickly but carefully.
If you use too much pressure when combining or rolling the dough, the raspberry juices will make it go soggy!
If Your Dough Is Too Dry
Dough that is too dry may mean that you have used too much flour or might need some more milk. If your dough won’t come together, add 1 teaspoon of plant-based milk at a time until it does.
If Your Scones Didn’t Rise Properly
Make sure you used self-raising flour and not plain flour. Placing them close together on the baking tray will also help them to rise.
If Your Scones Are Too Tough or Chewy
You probably overworked the dough. You want to gently press it together until it’s JUST combined and no more.
How Long Do Raspberry White Chocolate Scones Keep?
These scones will taste their very best on the day that they are baked. Each day that goes by, the scones will become more stale.
Saying that though, they will still taste fine for up to 2 days if they are stored at room temperature in an airtight container.
Can Raspberry White Chocolate Scones Be Frozen?
They sure can. Just allow them to cool completely first, and make sure that the white chocolate has completely set.
Then, pop them in an airtight container and freeze for up to 1 month. To defrost, remove the scones from your container and allow them to sit at room temperature for an hour or two.
Again, the texture won’t be quite as nice as it will be immediately after you’ve baked them, but they’ll still be delicious!
I hope you enjoy these raspberry white chocolate scones. If you give them a go, let me know if you’re serving them with jam and cream or eating them all alone!
Happy baking!
xo
Raspberry White Chocolate Scones
A fluffy vegan scone recipe with raspberry chunks and a white chocolate drizzle!
Ingredients
- 360 g All purpose flour
- 1 Teaspoon Baking powder
- 90 g Vegan block butter
- 50 g Caster sugar
- 150 ml Soy milk
- ½ Tablespoon Lemon juice
- 10 Raspberries, cut in half
- 50 g Vegan white chocolate
Instructions
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Preheat your oven to 220°C (200°C fan) and line a tray with baking paper.
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Mix the flour and baking powder together in a bowl. Then rub the butter in until your mixture resembles breadcrumbs.
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Stir in the sugar.
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Add in the soy milk and lemon juice and use a fork to stir it in gently. When the mixture starts clumping together, stop mixing and add your raspberries.
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Gently use your hands to combine the dough until it JUST comes together. Be very careful not to use too much pressure or force, or the juice from the raspberries will make your dough too sticky and wet.
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Gently roll the dough out on a floured surface to around 2cm thick.
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Use a 3-inch cookie cutter to cut out 6 scones, re-rolling leftover pieces as needed.
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Place the scones close together on the baking tray so the sides are just touching. Bake for 12-15 minutes until they are golden brown on top then transfer to a wire rack to cool completely.
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When they are completely cooled, melt your white chocolate and drizzle some on top of each scone. Allow the chocolate to harden before enjoying with some jam and/or vegan whipped cream!
Recipe Video
Recipe Notes
- Best served on the day of baking but will keep well in an airtight container at room temperature for up to 2 days.
