Vegan Raspberry Lemon Scones

Vegan Raspberry Lemon Scones

Makes: 6 servings

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Ingredients:
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ¼ cup coconut oil, solid but creamy
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest
  • 1 cup Ripple Half & Half
  • Turbinado sugar
Directions:
  1. Preheat oven to 400°F.
  2. Combine flour, baking powder, sugar, and salt in a large bowl.
  3. Cut in coconut oil with a pastry blender, two knives, or rub in with your fingers, until the mixture turns into fine crumbs.
  4. Fold in raspberries and lemon zest. Stir in Ripple Half & Half to form a soft dough. Turn onto a lightly floured sheet of parchment paper, form into a 7-inch round, and chill 15 minutes.
  5. Cut chilled dough into 6 wedges. Sprinkle generously with turbinado sugar, and place on a baking sheet lined with parchment paper.
  6. Bake 25 minutes or until golden. Serve warm.

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