6-INGREDIENT VEGAN RASPBERRY LEMON SCONES

These vegan scones are buttery and crumbly, just like the traditional ones I used to love! The secret to getting this texture is using coconut oil, as it has a melting point of 24 degrees Celsius, allowing it to mimic butter. These are so delicious they definitely did not last long! Here is the recipe! 

6-INGREDIENT VEGAN RASPBERRY LEMON SCONES

INGREDIENTS:

• 2 cups self raising flour
• 1/4 cup sugar + extra to sprinkle on top
• 2 Tablespoons lemon juice
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted + extra to brush on top
• 1/4 cup frozen raspberries
• *optional: lemon zest

1. Preheat the oven to 180 degrees Celsius, fan-forced. Line a baking tray with non-stick paper
2. In a large bowl, add in flour and sugar and combine.
3. In a separate bowl, mix together the lemon juice, almond milk and coconut oil until smooth. Add this mixture to the dry mix.
4. Use clean hands to mix until a dough forms. Gently toss in the raspberries in the last fold ensuring they don’t break too much.
5. Lightly dust a board with flour to prevent sticking, then shape the scone dough into a circle, flatten and cut into 6 equal portions
6. Transfer the dough to the lined tray. Brush the top with melted coconut oil and sprinkle with sugar.
7. Bake in the oven for 15-18 minutes until golden on top. Remove from the oven and allow the scones to slightly cool before serving