Raspberry White Chocolate Scones

Homemade scones that capture the sensation of being in a bakery. The perfect spring flavor with a delicate balance between sweet white chocolate and tart raspberries.

By @veggieworldrecipes

Original recipe source

Cook time: 25 minutes

Servings: 8

Ingredients

• 2.33 cups all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 0.33 cup granulated sugar
• 0.5 cup vegan butter cold, unsalted, cut into cubes
• 1 cup frozen raspberries
• 0.75 cup vegan white chocolate chips
• 0.75 cup canned coconut milk
• 2 tsp vanilla extract
• 0 parchment paper
• 0 coconut milk for brushing
• 0.25 cup vegan cream cheese
• 5 tbsp powdered sugar
• 10 raspberries fresh for icing
• 0.5 tsp vanilla
• 0 salt a pinch

Instructions

1. Mix all-purpose flour, baking powder, salt, and sugar in a bowl.
2. Add cold cubed vegan butter to the flour mixture.
3. Mix in the frozen raspberries, white chocolate chips, and coconut milk.
4. Shape the scone dough into a 2-inch thick circle on a floured surface.
5. Cut the circle into 8 equal pieces and place on a parchment-lined baking sheet.
6. Brush each scone with coconut milk and bake at 400°F for 18-20 minutes until golden.
7. Prepare the icing by blending vegan cream cheese, powdered sugar, raspberries, vanilla, and a pinch of salt.
8. Once the scones are fully cooled, drizzle the icing on top and serve.