Raspberry White Chocolate Scones

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Raspberry White Chocolate Scones✨

By @Veggieworldrecipes

✨Scones
2 1/3 cups all-purpose flour (280 g)
1 tbsp baking powder
1/2 tsp salt
1/3 cup granulated sugar (67 g)
½ cup cold unsalted vegan butter (115 g, cut into cubes)*
¾ cup canned coconut milk*
2 tsp vanilla extract
1 cup frozen raspberries*
3/4 cup vegan white chocolate chips

✨Icing
1/4 cup vegan cream cheese
4-5 tbsp powdered sugar
8-10 raspberries
1/2 tsp vanilla
a pinch of salt

✨Notes
*Make sure that the butter is very cold. I like to place mine in the freezer for an hour before making this recipe.

*Use canned coconut milk as opposed to regular dairy-free milk as this acts as our heavy cream replacement.

*Make sure to use frozen raspberries! I’ve tried both versions and if you use room-temperature fresh raspberries, they will get too mushy in the dough and add too much moisture to the dough. Use store-bought frozen raspberries or wash and freeze your raspberries the night before.

✨Directions
To a bowl, add the flour, baking powder, salt, and sugar, and mix those well.

Next, add in the cold butter that you’ve cut into cubes and use your fingers to mix the butter with the flour mixture. You don’t have to break up all of the clumps! It’s good to have some clumps of butter that melt as the scones bake.

Add in the raspberries, white chocolate chips, and coconut milk, and combine them with the rest of the ingredients.

Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that’s about 2 inches thick in height.

Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones then bake for 18-20 minutes at 400F, until they are golden on top.

While the scones are baking, blend all of the icing ingredients in a blender. Once the scones are done baking and *fully* cooling, drizzle the icing on top and enjoy!