Vegan Raspberry Scones with Chia Jam (Gluten-Free Option)
Tender, buttery vegan scones studded with fresh raspberries and paired with homemade raspberry chia jam. These dairy-free treats use mashed banana for moisture and binding, creating a perfectly crumbly texture. The optional gluten-free version substitutes regular flour with a blend of plain and oat flours. Ideal for afternoon tea, weekend brunch, or as a special breakfast treat. The accompanying chia jam adds natural sweetness and omega-3s, making these scones both indulgent and nutritious.
Ingredients
- 1 ½ cups plain or GF all-purpose flour
- 1 tbsp plain or GF all-purpose flour
- 1 cups oat flour, oats ground into a flour
- 1 tsp baking powder
- ⅛ cups powdered erythritol or coconut/superfine sugarcoconut sugar1:1sweetener-alt
slightly different flavor profile
- salt
- 7 ½ tbsp vegan butter, fridge temperature
- 5 ½ tbsp plant-based milk
- 1 tsp vanilla essence
- ½ large banana, mashed well, 60g
- 3 ½ oz raspberries
- 1 tbsp plant-based milk
- 2 tbsp coconut/superfine sugar(optional)
- ½ cups powered erythritol or powdered sugar
- 2 ½ tbsp water
- 3 ½ oz raspberries
- 2 tbsp chia seeds
- 1 tbsp powered erythritol or maple syrup
Instructions
- 1
Make raspberry chia jam by mashing raspberries until soft, stir in chia seeds and sweetener, leave to rest for 1 hour
- 2
Preheat oven and line large baking tray with parchment paper
- 3
Add flours, baking powder, sweetener and salt to mixing bowl
- 4
Add butter and break down with fingers until crumble consistency
- 5
Stir in milk, vanilla essence and mashed banana to form sticky dough
- 6
Toss raspberries with reserved flour and gently fold into dough
- 7
Transfer dough to tray with flour dusting and shape into circle
- 8
Slice into 8 pieces, brush with milk and sprinkle with sugar
- 9
Bake until risen and golden, covering with foil after first 10 minutes to prevent over-browning
- 10
Allow to cool before breaking apart
- 11
Make icing by stirring ingredients until smooth
- 12
Drizzle icing over scones and serve with chia jam
Tips
Cover scones with foil after 10 minutes to prevent edges from browning too quickly while ensuring proper rise
Cold vegan butter creates better texture - keep refrigerated until use for optimal crumbly consistency
Toss raspberries in flour before folding into dough to prevent them from sinking during baking
Good to Know
Store scones in airtight container for 3-5 days at room temperature
Chia jam can be made 1 hour ahead or day before, scones best served day of baking
Serve at room temperature with chia jam and optional icing drizzle
Common Mistakes
Use cold vegan butter to avoid greasy, dense scones
Don't overmix dough to prevent tough scones
Cover with foil during baking to avoid over-browning edges
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without the chia jam?
Yes, these scones are delicious on their own or served with regular jam, butter, or cream. The chia jam is optional but adds extra nutrition and flavor.
How long do these scones keep?
Store in an airtight container for 3-5 days at room temperature, or freeze for up to 1 month. Defrost at room temperature before serving.
Can I use frozen raspberries instead of fresh?
Yes, but don't thaw them first. Toss frozen raspberries in flour and fold directly into dough to prevent bleeding and excess moisture.