Vegan Raspberry Scones

Scones are a perfect breakfast food and a great cake replacement, if you want to cut down on sugar. This recipe is vegan, so you won't even need eggs!

I build this recipe based on BBC recipe for plain vegan scones, but I used different dairy-free fat and different df milk, and added raspberries.

Because of the moisture from berries they will spread a bit more than plain scones, but don't worry, they will taste amazing!

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Recipe for 6 scones.

Ingredients :

350 g self-raising flour + some for dusting

1 tsp baking powder

50 g caster sugar

1/4 tsp fine salt

1 tsp vanilla extract

90 g coconut oil (room temperature, not melted)

130 ml coconut milk (coconut drink) + some for brushing

15 x raspberries

20 g porridge oats

demerara sugar to sprinkle on the top (optional)

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Preheat the oven to 200'C (fan) and line 20x30 cm metal tray with parchment paper.

1. Place flour, baking powder, sugar and salt in a mixing bowl. Whisk everything to distribute ingredients evenly through out the mixture.

2. Add vanilla extract and coconut oil. Work it into the flour by hand until it turns into small crumbs.

3. Slowly pour the milk in while mixing the mixture with your hand (to avoid kneading you can shape your hand into a claw to do this step). Mix it with your hand further until it looks like big lumps of dough. Add raspberries and oats, and incorporate them into the mixture.

4. Place your crumbly dough on the counter dusted with flour and shape it into a rectangle. You don't want to knead your dough, you can press it down with your hands, while shaping into a rectangle and bringing dry crumbs to the top to press them into the dough. If it looks quite crumbly you can try "folding" it in half and then pressing it down and shaping. It should take only few minutes.

5. When your dough/rectangle is ready you can cut it with a knife into 6 small rectangles. If any of them loose few dough-crumbs, just lightly push them back into your scone. Shape each of the scones into square/rectangle and flatten them, so they are 2-2.5 cm tall.

6. Place the scones on your tray. Remember to leave at least 2-3 cm space between them to give them enough space to spread. Brush each scone with some coconut milk on the top and sprinkle with demerara sugar to add that extra crunch.

7. Bake for 15 minutes, turn the tray around halfway through the baking time for even browning. Let them cool down for about 10 minutes before eating.

Enjoy!