There’s nothing quite like the smell of freshly baked scones wafting through the kitchen—and these Vegan Chocolate Raspberry Scones are pure comfort in every bite. Buttery (without any butter), crumbly, and bursting with juicy raspberries and melty chunks of dark chocolate, they’re the perfect mix of sweet, tart, and rich.
These bakery-style scones are made completely vegan and soy-free, using coconut oil and coconut cream instead of butter and milk. The result is a soft, tender crumb with crispy golden edges and a sugar-dusted top that sparkles beautifully when they come out of the oven. Whether you enjoy them warm for breakfast, as an afternoon snack, or as a cozy weekend treat, these scones are guaranteed to impress—no complicated steps or fancy ingredients required.
Makes: 8 scones
Prep Time: 10 minutes
Chill Time: 15 minutes
Bake Time: 25 minutes
Total Time: 50 minutes
Ingredients
6 tbsp (90 ml) cold, solid coconut oil
10 tbsp (150 ml) chilled, unsweetened coconut cream
2 tsp (10 ml) apple cider or white vinegar
2 tsp (10 ml) vanilla extract
2¼ cups (270 g) all-purpose flour
⅓ cup (78 g) granulated sugar (plus 1 tbsp / 13 g for tops)
1 tbsp (12 g) baking powder
½ tsp (2 g) baking soda
½ tsp (3 g) salt
1 cup (185 g) fresh raspberries, washed and dried
½ cup (60 g) coarsely chopped dark chocolate
Step 1: Prep the Baking Sheet and Wet Ingredients
Line a baking sheet with parchment paper or a silicone baking mat and set aside. In a small bowl, whisk together the cold coconut cream, vanilla extract, and vinegar. This mixture acts as your vegan “buttermilk,” helping the scones rise and stay tender.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk to evenly distribute everything.
Step 3: Cut in the Coconut Oil
Using a knife, pastry cutter, or your fingertips, cut the cold coconut oil into small crumbles and work it into the flour mixture. Continue rubbing the pieces between your fingers until the mixture resembles coarse crumbs—similar to pie dough. Small bits of coconut oil should remain visible; they’ll help create flaky layers as the scones bake.
Step 4: Add the Wet Ingredients
Pour the coconut cream mixture into the dry ingredients. Stir gently with a fork or spatula until a shaggy dough forms. If the dough looks too dry, add a small drizzle of extra coconut milk, just enough for the dough to hold together. It should feel soft but not sticky.
Step 5: Fold in the Raspberries and Chocolate
Gently fold in the raspberries and chopped dark chocolate, being careful not to crush the berries too much. The goal is to distribute them evenly while keeping their shape.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. Use your hands to gently bring it together into a ball, then flatten it into a circle about 1 inch (2.5 cm) thick. Don’t overwork the dough—handling it too much will make the scones tough instead of tender.
Step 7: Cut and Chill
Use a sharp knife to cut the circle into 8 equal wedges. Place them on the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with a bit of coconut milk and sprinkle with the extra tablespoon of sugar. Chill the scones in the fridge for at least 15 minutes. Chilling the dough before baking helps the scones hold their shape and rise higher in the oven.
Step 8: Bake
Preheat your oven to 400°F (200°C) while the scones chill. Bake for 23–25 minutes, or until the tops are lightly golden and the edges are crisp. Allow the scones to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Step 9: Serve and Enjoy
Serve the scones warm, either plain or with a drizzle of melted chocolate, a dusting of powdered sugar, or a dollop of vegan whipped cream. They’re delicious on their own but pair beautifully with coffee, tea, or a cold glass of oat milk.
Tips For Making These Chocolate Raspberry Scones
Taste and Texture Notes
These scones are tender and crumbly, with just the right balance of sweet and tart. The coconut oil gives them a buttery texture, while the coconut cream adds moisture without making them heavy. Each bite is filled with juicy bursts of raspberry and bits of melted chocolate that make the scones feel indulgent but not overly sweet. The sugar-dusted tops add a satisfying crunch, creating that classic bakery-style finish.
Ingredient Tips
Coconut Cream: Make sure to use full-fat coconut cream, not coconut milk. The cream should be thick and chilled. If you can’t find coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out the solidified cream from the top.
Coconut Oil: It’s essential that the coconut oil is cold and solid before mixing it in—this helps create that tender, flaky texture. If your oil is melted, simply pop it in the fridge or freezer for a few minutes to firm it up.
Flour: All-purpose flour works perfectly, but you can substitute with a 1:1 gluten-free baking blend if needed.
Chocolate: Use dark chocolate for richness, or semi-sweet chips if you prefer a sweeter bite.
Storage and Reheating
Store cooled scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, warm them in a 300°F (150°C) oven for about 5–7 minutes or pop them in the microwave for 15–20 seconds to bring back that fresh-from-the-oven texture. You can also freeze the unbaked wedges and bake them straight from frozen, adding a few extra minutes to the bake time.
Serving Ideas
Enjoy your scones for breakfast with a latte or as an afternoon pick-me-up with tea. For dessert, drizzle them with a bit of vegan chocolate sauce and top with extra raspberries for a café-style presentation. They also make a lovely addition to a brunch spread or a thoughtful homemade gift for friends and family.
These Vegan Chocolate Raspberry Scones are proof that you don’t need dairy or eggs to make soft, tender, and irresistible baked goods. Simple ingredients, minimal effort, and a touch of sweetness come together to create the perfect cozy treat—ideal for weekend baking or anytime you need a little chocolatey pick-me-up.
Vegan Chocolate Raspberry Scones
Ingredients
Method
- Line a baking sheet with parchment or a non-stick baking sheet.
- In a small bowl or mixing glass, whisk together the coconut cream, vanilla extract, and vinegar. Mix together.
- Combine flour, baking powder, baking soda, granulated sugar, and salt in a bowl.
- Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
- Add in the coconut cream mix. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
- Fold in the raspberries and chopped chocolate.
- Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a circle ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
- Cut into 8 equal segments. Brush with coconut milk and dust with 1 tbsp/13g sugar.
- Place on lined baking sheet and chill for at least 15 minutes before baking.
- Preheat oven to 400°F/200 C.
- Bake for 23-25 minutes until lightly golden brown. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.
Notes
Coconut cream: Use a full fat coconut cream (not regular coconut milk) chilled. You can recover the coconut cream from coconut milk if your coconut milk does not have emulsifiers (separates). Let a can of coconut milk sit overnight (or longer) in the fridge for the coconut cream to solidify at the top of the can and measure out 10 tbsp/150ml without mixing.
Coconut oil: Cold, solidified coconut oil is important for creating a tender crumb in the dough. For easier measuring, scoop coconut oil while melted or soft (at room temperature) and freeze before using.
Chilling the dough helps create lighter, better risen scones with a more tender crumb.
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