I used ChatGPT AI to generate this recipe and instructions. As with anything, there can be many variations and I do not believe there is any “right” or “wrong” way to make/bake something providing you have desired results. I use the instructions as they are provided to me. I should note, there are many times when I ask the same question twice and get two different answers. In the recipe listed below, I made some slight corrections to make this process a bit easier and with less messy results.
The raspberry scones turned out amazing. Using fresh berries and the low amount of sugar makes them scrum-diddly-umptious!!! Of course, you are welcome to use frozen berries, which is quite common. I had fresh raspberries so I was happy to take advantage of that.
Vegan Scones with Raspberries
Ingredients
- 275-300 g All-Purpose Flour See #1
- 50 g Granulated Sugar
- 10 g Baking Powder
- 2.5 g Baking Soda
- 2.5 g Salt
- 113 g Vegan Butter (chilled and cubed)
- 180 ml Soy Milk (or other if you do not have soy)
- 5 ml Apple Cider Vinegar
- 5 ml Vanilla Extract
- 150 g Fresh Raspberries See #2
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the almond milk and apple cider vinegar. Set it aside for a few minutes to curdle and create vegan buttermilk.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the chilled vegan butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the vegan buttermilk and vanilla extract. Stir until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- Transfer the dough onto a floured surface and shape it into a circle or rectangle, about 2.5 centimeters thick. If the dough is too sticky, you can lightly flour your hands.
- Use a sharp knife or a biscuit cutter to cut the dough into scones of your desired shape and size.
- Place the scones on the prepared baking sheet and brush the tops with maple syrup for a shiny finish (optional).
- Bake for about 12-15 minutes or until the scones are golden brown and cooked through.
- Remove from the oven and allow them to cool on a wire rack.
- Once cooled, you can dust the scones with powdered sugar if desired.
- Enjoy!
Notes
- If it is too sticky, then go to 300g
- You can use any berry you like. If you use frozen, be sure to notice the extra liquid in the mixture so you may need to add a bit less soy milk.
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