A fluffy vegan scone recipe with raspberry chunks and a white chocolate drizzle!
Preheat your oven to 180C/ 160C fan/ 350F/ Gas mark 4 and line or grease a medium-sized baking tray.
Add your flour and dairy-free spread to a bowl. Using your fingers, rub the spread into the flour until your mixture resembles breadcrumbs.
Stir in the sugar and baking powder.
Add in your plant based milk and use a fork to stir gently. When the mixture starts clumping together, stop mixing and add your raspberries.
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.
When you have your ball of dough, gently roll it out on a lightly floured surface, to around 1.5 inches thick.
Cut or tear out your scone shapes and place them on your baking tray (you will get around 5 large scones). Bake for 25 minutes until they are golden brown on top. Transfer the scones to a wire rack to cool completely.
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!
*Best served fresh out of the oven but will keep well in an airtight container at room temperature for 2-3 days.