Vegan Raspberry Scones with Orange Zest

Categories:

biscuits & brownies
cakes & cupcakes
quick & easy
british bakes
afternoon tea
coffee break
vegan

A vegan take on classic scones topped with a cloud of whipped cream, fresh raspberries & a drizzle of syrup. Made using Lyle's Golden Syrup, these scones have plenty of moisture and a touch of sweetness!

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This recipe was created by vegan baker Tajda. You can find more of her delicious vegan bakes on her Instagram @myveganminimalist and her baking blog.

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Ingredients
For the Vegan Scones
  • 350 g self-rising flour
  • ¼ tsp salt
  • 40 g sugar
  • 1 tsp baking powder
  • 100 g dairy-free butter
  • 1 tsp baking powder
  • 190 ml almond milk
  • 1 tbsp Lyle’s Golden Syrup
  • 1 tsp orange juice
  • 1 tbsp ground flaxseed
  • 2 tsp orange zest
  • 100 g raspberries (fresh or frozen)
For the Glaze
  • 1 tbsp Lyle’s Golden Syrup
  • 1 tbsp almond milk
For the Toppings (optional)
  • Whipped coconut cream
  • Lyle’s Golden Syrup
  • Orange zest
  • Fresh raspberries
Instructions
How to make Vegan Scones
  1. In a large bowl mix flour, salt, sugar, and baking powder.
  2. Add butter to the flour mixture and mix until crumbly.
  3. In a second bowl (or a large mug) mix almond milk, orange zest, orange juice, and flax seeds and whisk.
  4. Pour the milk mixture on top of your flour mixture.  Gently fold together until just combined.
  5. Add raspberries and gently fold them in. Try to handle your dough minimally.
  6. Coat your work surface liberally with flour.
  7. Roughly shape the dough into a circle and cut it into 9 pieces.
  8. Mix the Lyle's Golden Syrup and almond milk to make your glaze.
  9. Brush the top of each scone with the glaze.
  10. Bake at 200°C / 392°F for approx. 25 minutes until golden brown.

 

OPTIONAL TOPPINGS

  1. Serve scones with optional toppings of your choice such as whipped coconut cream, a drizzle of Lyle's Golden Syrup, orange zest and raspberries.

     

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