Vegan Raspberry Lemon Scones

  • Makes: 6 servings


  • 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 Vanilla Half and Half
  • Turbinado sugar


  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 Vanilla Half and 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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