Description
Delight in these fluffy Lemon Raspberry Scones bursting with fresh raspberries and bright lemon zest. Made with plant-based butter and natural ingredients, they provide a tender texture and balanced citrusy sweetness, perfect for breakfast, teatime, or any snack occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon natural baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon pinch of salt
- 1 teaspoon natural gelling agent
Wet Ingredients
- 1/2 cup plant-based butter, chilled
- 1 cup fresh raspberries
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice (natural)
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla extract (natural)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, natural baking powder, granulated sugar, pinch of salt, and natural gelling agent until evenly combined. This base will help the scones rise and have a tender crumb.
- Cut in the Plant-Based Butter: Chill the plant-based butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs, creating flaky layers.
- Add Lemon Zest, Juice, and Raspberries: Gently fold in the fresh raspberries, lemon zest, and lemon juice (natural), taking care not to break the raspberries to avoid soggy dough.
- Incorporate Wet Ingredients: In a separate small bowl, combine the non-dairy milk and vanilla extract (natural). Pour this into the dry mixture and stir just until the dough starts to come together to maintain tenderness.
- Shape and Chill the Dough: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges, place on a parchment-lined baking sheet, and chill for 15-20 minutes to firm up.
- Bake to Golden Perfection: Preheat the oven to 400°F (200°C). Brush tops with non-dairy milk for a nice sheen. Bake the scones for 15-18 minutes or until golden brown. Cool slightly on a wire rack before serving.
Notes
- Keep plant-based butter cold for flaky textures.
- Mix dough gently to prevent toughness.
- Use fresh raspberries to avoid sogginess.
- Chill dough before baking to help scones hold shape.
- Brush tops with non-dairy milk before baking for browning and shine.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: lemon scones, raspberry scones, plant-based butter, vegan scones, breakfast scones, teatime treats, citrus baked goods
