RASPBERRY SCONES

These vegan scones are my favorite! They are so good; you’ll stuff your face with them! Made with equal parts raw applesauce and maple syrup they pack just the right amount of sweetness yet at the same time are cane sugar-free. These plant-based scones are also made with Himalayan salt, which contains a variety of trace minerals and less sodium than other salts. It’s pretty much the ninja of the salt kingdom.


PREP TIME: 10m  |  COOK TIME: 15m  |  TOTAL: 25m  |  YIELD: 8 SCONES


Vegan raspberry scones that are super easy to make. Made with maple syrup and raw applesauce they are sweet and cane-sugar free all at the same time.

NOTES

The dough may seem a little dry but the raspberries will add the little extra moister that's needed. Also, a pizza cutter works great for cutting the scones! 

Need something to wash these vegan scones down with? Try making some homemade nut milk like almond or hemp

Only Eats

INGREDIENTS

  • 3 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon Himalayan salt
  • 1/3 cup coconut oil (NOT melted)
  • 1/3 cup maple syrup 
  • 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
  • 1 tablespoon vanilla extract
  • 1/3 cup instant Raw Apple Sauce
  • 1 cup fresh raspberries

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Mix together dry ingredients in a large bowl.
  3. Add coconut oil, maple syrup, flax egg, applesauce, and vanilla.
  4. Mix until you’re working with a thick dough. 
  5. Gently fold in the raspberries until they're mixed evenly throughout.
  6. On a floured surface, form dough into a circle that is roughly an inch deep all around and cut into 8 slices, just like you would a pie!
  7. Place separated slices onto baking sheet with silicone mat or covered with parchment paper. 
  8. Bake for 12 - 15 minutes.


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