Vegan Raspberry Chocolate Almond Scones Recipe from #vegan breakfast recipe #brunch #nuts

Vegan Raspberry Chocolate Almond Scones

These scones are the perfect addition to your vegan brunch! Made with healthy whole grains and balanced perfectly with raspberries, almonds and just the right amount of chocolate.

Course Breakfast, Brunch
Cuisine dairy-free, Egg-free, Eggless, Plant-Based, Soy-free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Makes 8 Scones
Calories 316 kcal
Author Vanessa



  • 2 cups Whole Wheat Flour or all-purpose or spelt flour
  • 2 Tbsp Whole Cane Sugar packed, or brown sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 4 1/2 Tbsp Vegan Butter or Margarine cold



  • 3.5 oz Vegan Semi-Sweet Chocolate (chopped or chocolate chips
  • 2/3 cup Slivered Almonds
  • 3/4 cup Frozen Raspberries
  • Sugar (optional)
US Customary - Metric


  1. Preheat oven to 375F (190C). Line baking sheet with parchment paper and set aside.

  2. Make vegan "buttermilk" by whisking any plant-based milk with apple cider vinegar. Let stand for 5 minutes.

  3. Mix all dry ingredients in a large bowl. Add small chunks of margarine/vegan butter to the bowl. Use your hands to rub butter into flour mixture until crumbs form.

  4. Mix  the "vegan buttermilk", pureed banana and maple syrup. Add it to the dry ingredients and combine with a wooden spoon. Don't overdo it!

  5. Carefully mix in chocolate, almonds, and frozen raspberries. Again, be careful not to overmix the dough.

  6. The dough should be sticky, see notes if it is too wet. Place entire dough onto a floured counter top.  Form a circle out of the dough about 10 Inches in diameter.
  7. Cut the circle into and frozen even slices (the way you would cut a pizza). Place the scones 2 inches apart on the prepared baking sheet and dust the top of each scone with sugar (optional).

  8. Bake for 16-18 minutes. until a toothpick inserted in the middle of a scone comes out clean. Remove the scones from the oven and allow them to cool for 10 minutes on a cooling rack before eating. Enjoy!

Recipe Notes

1) The dough should be slightly sticky but should be workable on a floured surface. Depending on how much water transfer you have from your raspberries your dough could be wet and not sticky. If this is the case add more flour. Up to half a cup if necessary.

2)Apple cider vinegar can also be substituted with lemon juice.

Nutrition Facts
Vegan Raspberry Chocolate Almond Scones
Amount Per Serving (1 Scone)
Calories 316 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Potassium 487mg14%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 11g12%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.