Vegan Raspberry Scones

Vegan Raspberry Scones

Golden and chewy vegan and gluten-free scones with a crisp sugar top and a tender soft inside bursting with fresh juicy raspberries. Drizzle these scones with a sticky glaze for a delicious afternoon tea snack with homemade chia jam.

Ingredients

Scones:

  • 180g + 1 tbsp plain or GF plain flour
  • 125g oat flour (oats ground into a flour)
  • 1 tsp baking powder
  • 30g powdered erythritol or coconut/caster sugar
  • A pinch of salt
  • 110g vegan butter, fridge temperature
  • 80ml plant-based milk
  • 1 tsp vanilla essence
  • ½ large banana (60g), mashed well
  • 100g raspberries

Topping:

  • 1 tbsp plant-based milk
  • 2 tbsp coconut/caster sugar, optional

Icing sugar Glaze:

  • 100g powered erythritol or icing sugar
  • 2 1/2 tbsp water 

Raspberry Chia Seed Jam:

  • 100g raspberries 
  • 2 tbsp chia seeds
  • 1 tbsp powered erythritol or maple syrup

 

Method

  1. Make the raspberry chia jam by mashing the raspberries until soft, stir in the chia seeds and powdered erythritol (or syrup) and leave to rest for 1 hour. Store in a sealed container until ready to use.
  2. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper.
  3. Add the 180g flour, oat flour, baking powder, powdered erythritol or sugar and salt to a mixing bowl, add in the butter and break down with your fingers to mix it all together. Continue until you have a crumble consistency.
  4. Stir in the milk, vanilla essence and mashed banana to bring to a sticky dough.
  5. Toss the raspberries with the 1 tbsp flour and gently fold into the dough.
  6. Transfer the scone dough to the tray with a dusting of flour and shape into a circle about 20cm in diameter. Slice into 8 pieces and brush with the 1 tbsp plant-based milk and sprinkled over the coconut/caster sugar. Bake for 20-25 minutes until risen and golden, I like to cover the scones after the first 10 minutes with some foil, to prevent the edges turning too dark.
  7. Allow to cool before breaking apart.
  8. Make the icing sugar glaze by stirring together the ingredients until smooth. Drizzle over the scones and serve with the chia jam. Store the scones in an airtight container for 3-5 days or in the freezer for 1 month

 

NKD Living Powdered Erythritol 1kg