Vegan Raspberry White Chocolate Scones Recipe for Perfect Breakfast

Delightful Raspberry White Chocolate Scones bring a special touch to breakfast or dessert. Tart raspberries and sweet white chocolate chips balance each other perfectly: the berries add juicy brightness while the chips lend creamy sweetness. These vegan scones are tender and flaky, finished with an almond-scented glaze and slivered almonds for a pretty, tasty presentation.

This recipe uses coconut oil instead of butter to achieve a light, flaky texture. The key technique is mixing melted coconut oil with cold heavy cream so the oil re-solidifies into small granules. Those granules work like cut-in butter, creating pockets of fat that give the scones their tender, flaky crumb without the traditional butter-cutting step.

Follow the step-by-step instructions below to bake scones that stay moist, flaky, and full of flavor.

Ingredients Used to Make These Vegan Raspberry White Chocolate Scones

Scone Ingredients

• All-Purpose Flour – Use a reliable all-purpose flour and weigh it for best accuracy. I haven’t tested this recipe with whole wheat or gluten-free blends, so substitutions may change texture.
• Almond Flour – Adds tenderness and a buttery mouthfeel that complements the scones’ texture.
• Cornstarch – Helps bind and tenderize the dough, preventing dense scones and contributing to a delicate crumb.
• Salt – Enhances flavor; any salt will do.
• Baking Powder – Provides lift for light scones.
• Sugar of Choice – Raw cane sugar works well; use a granulated sugar or a sugar substitute like monk fruit sweetener for a lower-carb option.
• Melted Coconut Oil – Mix with cold heavy cream so the oil re-solidifies into tiny granules that mimic the texture of cut-in butter. Refined coconut oil is a neutral choice if you prefer less coconut flavor.
• Heavy Cream of Choice – Cold heavy cream (dairy or plant-based) is used to bind the dough and keep it tender. Cold cream is crucial for the coconut oil to firm up.

Add-Ins

• White Chocolate Chips – Plant-based or regular chips both work.
• Frozen Raspberries – Frozen berries hold their shape better while mixing and help keep the dough cold; if using fresh, consider freezing them briefly to prevent squashing.

Glaze Ingredients (Optional)

• Powdered Sugar
• Water or Milk of Choice
• Almond, Vanilla, or Lemon Extract – For added flavor in the glaze.

Scone Glaze Variations

• Experiment with almond, vanilla, lemon, or citrus zest in the glaze for different flavor profiles. A simple glaze of powdered sugar plus water or milk is a quick, reliable choice.

Vegan Raspberry White Chocolate Scones

All Purpose Veggies

These scones combine tart raspberries with sweet white chocolate chips for a tender, flaky pastry that’s finished with almond glaze and slivered almonds.

4.67 from 3 votes

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Prep Time 15 mins

Cook Time 25 mins

Course Breakfast, Dessert

Cuisine American, British

Servings 6 scones

Calories 354 kcal

Ingredients

DRY INGREDIENTS

• 1 ½ cup all-purpose flour (180g)
• ½ cup almond flour (54g)
• 2 Tbsp cornstarch
• ¼ cup sugar of choice
• ½ tsp salt
• 2 tsp baking powder

ADD INS

• ⅓ cup white chocolate chips (plant-based or regular)
• ¾ cup frozen raspberries

WET INGREDIENTS

• ¼ cup melted coconut oil (50g)
• ⅓ cup plus 3 Tbsp cold heavy whipping cream of choice

GLAZE INGREDIENTS

• ½ cup powdered sugar
• 2 tsp water or milk of choice
• 1 tsp almond extract (or vanilla/lemon)

Instructions

Make the Dough

• Combine dry ingredients—flour, almond flour, cornstarch, baking powder, sugar, and salt—in a medium bowl and mix well.
• In a separate microwave-safe bowl, melt ¼ cup coconut oil (about 30 seconds), then add ⅓ cup cold heavy whipping cream and stir.
• Let the coconut oil and cream sit for about a minute until the oil begins to firm into small granules.
• Add the coconut oil–cream mixture to the dry ingredients and stir with a spoon until roughly combined—using a spoon first helps avoid melting the granules with your hands.
• Fold in white chocolate chips and frozen raspberries. Add the remaining 3 Tbsp cold cream and gently bring the dough together with your hands, pressing rather than kneading to avoid overworking.

Shape and Cut the Dough

• Flatten the dough into a disk. Preheat the oven to 350°F (175°C). Chill the disk for at least 20 minutes for best results (or freeze for later use).
• Cut the chilled disk into 6 equal wedges with a knife or pastry cutter.

Bake the Scones

• Place wedges on a parchment-lined baking sheet and bake 23–25 minutes, until edges are golden brown. If baking from frozen, bake 30–35 minutes.

Glaze the Scones

• While scones bake, whisk glaze ingredients in a small bowl until smooth.
• Let scones cool 10 minutes, then drizzle glaze and transfer to a wire rack to set. Serve warm or at room temperature.

Notes

Feel free to customize add-ins—nuts, seeds, or dried fruit all work well. If you’d like more inspiration, try different scone flavor combinations for sweet or savory variations.

For a basic glaze, combine ½ cup powdered sugar with 1 Tbsp water or milk and a few drops of extract. Adjust thickness as needed.

Nutrition

Calories: 354 kcal
Carbohydrates: 48 g
Protein: 6 g
Fat: 22 g
Fiber: 4 g

Did You Like this Recipe?
Please leave a rating or comment to let me know how it turned out and what you’d like to see next.

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Ways to Serve Raspberry White Chocolate Scones

• Warm and plain, served with jam or butter for a classic option. For a British touch, pair with clotted cream.
• With whipped cream and fresh fruit—serve alongside berries and lightly whipped cream for a dessert-style presentation.
• Dusted with powdered sugar—use a fine sieve for a delicate finish.

How to Store Scones

• Store leftover scones covered at room temperature for 2–3 days. Refrigerate in an airtight container for up to 5–7 days, or freeze for up to 3 months.

How to Reheat Frozen Scones

• Thaw overnight in the refrigerator or at room temperature. Reheat in an air fryer at 300°F (150°C) for 5–7 minutes to restore freshness, or microwave for 20–30 seconds.

Can You Freeze Scone Dough?

• Yes. After shaping the dough into a disk, wrap tightly and freeze. When ready to bake, thaw 30 minutes at room temperature, slice into wedges, and bake at 350°F for 30–35 minutes.

Substitution Notes for Vegan Scones

• Sugar – Use granulated sugar, monk fruit sweetener, or erythritol for a lower-carb option.
• Almond Flour – Best for texture, but if allergic, replace ½ cup almond flour with ¼ cup cornstarch; expect a slightly different texture.
• Cornstarch – Potato starch or arrowroot are acceptable substitutes; omitting starch can yield denser scones.
• Coconut Oil – Grated vegan or regular stick butter can replace coconut oil. Avoid liquid oils (like MCT) if you want scones that hold their shape.