Raspberry Scones

Raspberry Scones

This is as close to a traditional scone as BabyCakes NYC comes. I 86’ed the butter, obviously, and played up the sweet, all without abandoning the light-yet-satisfying texture. I find that raspberries, more delicate than currants or other popular berries used in scones, have a tanginess that’s a perfect accompaniment to morning tea.–Erin McKenna

LC Vegan And Very Lovely Note

These vegan scones—wait, don’t stop reading!— deliver tons of classic scone flavor, despite calling for coconut oil in place of butter, agave nectar not sugar, and fresh raspberries as opposed to dried fruit.

Raspberry Scones

  • Quick Glance
  • (1)
  • 15 M
  • 45 M
  • Makes 8
5/5 - 1 reviews
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter of sorts forms. (Don’t worry if it doesn’t really seem batter-like.) Pour the hot water into the batter and mix until thoroughly combined. Using a rubber spatula, gently fold in the raspberries just until the batter is marbled with pink streaks.
Scoop 1/3 cup batter onto the prepared baking sheet for each scone. Space the scoops 1 inch apart to allow them to spread. Lightly brush the scones with more oil. Bake the scones for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and lightly brush the scones with agave nectar. Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer it to a wire rack and cool completely. The scones are best the day they’re baked.
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Recipe Testers Reviews

Vegan and flavor-packed! These scones burst with raspberry flavor enhanced by agave nectar and high-quality vanilla extract. They’re super easy to make, and no one would ever know they’re vegan. The ingredients are easy to find and the directions are clear, precise, and right on target. I made eight scrumptious scones, just as the recipe specified. Mine were not as picture-perfect as the photograph that accompanies the recipe here; they were rounder from having been scooped, browner (perhaps from the variety of spelt flour or agave nectar I used?), and had a more vibrant-looking ruby red color from the perfectly summer-ripe raspberries I marbled throughout the batter. While no one would ever know they’re vegan, they were not exactly light and crumbly. The texture was satisfying, but they were more heavy and solid than light and crumbly. They were terrific right after cooling—we could hardly wait to taste them!—and were gone long before the 2 days specified in the recipe. As with traditional scones, I felt they weren’t really keepers; by the next morning, they’d already lost some of their fresh-baked texture, part of what I love most about scones. Yet no one else seemed to mind, and no one commented on the texture. The raspberries were a great pairing for this recipe, but I wouldn’t hesitate to try blackberries or even tart dried cherries or cranberries on subsequent batches. Though specified as a perfect accompaniment for morning tea, why not also enjoy them for afternoon tea? A trio of additional notes: Have faith! In step two, I was initially skeptical about whether the batter would be usable, but as soon as I poured the hot water into the batter, it all came together beautifully. The 14-minute baking time was perfect. Would I call these utterly healthy? No, but they are definitely healthier than traditional white-flour, white-sugar scones!

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