Half-Batch Raspberry-Coconut Scones

I spent most of my life being a raspberry hater. Then last year my taste buds did a 180 and I ate ALL the raspberries! Who knows what changed. All I know is that I went from gagging at the mere thought of their fuzziness to shoveling them into my mouth like one would in a raspberry-eating contest. With my pinkie up like a proper lady, of course.

My favorite way to eat them is fresh and naked. The raspberries, not me. I'm usually wearing some sort of pant when I eat them. Four bucks for a tiny thing of raspberries is a bit much, so whenever I see them on sale at 10 for $10 - get out of my way I'm going to buy all the raspberries! One of our local grocery stores had 10 packs for $10 last week and I thought I'd use some of my fruity loot to bake some scones. They are crispy on the outside and they have a tender crumb. They're sweet enough, but not very sweet. I liked the scones and ate too many, but I still think my favorite way to eat raspberries will always be fresh and naked. Mr. Wing-It, who is not a raspberry fan, actually liked these because the berries are soft and gooey and they lose their outer fuzziness in the oven.

This one is adapted from three different recipes: Alton Brown's Scones, these Simple Scones from AllRecipes, and these Raspberry Scones from CHOW.

Half-Batch Vegan Raspberry-Coconut Scones

Author: Wing It Vegan

Prep time:

Cook time:

Total time:

Serves: 6 Mini Scones

  • 1 cup all purpose flour

  • 2 tbsp sugar

  • 1 1/2 tsp baking powder

  • 1/8 tsp salt (1/4 tsp if you're using coconut oil)

  • 1/4 cup vegan butter OR 3 tbsp coconut oil

  • 2 tbsp chickpea flour

  • 4 tbsp coconut milk (the canned fatty stuff)

  • 1 1/2 tsp vanilla extract

  • 1/2 tsp coconut extract (optional)

  • 1/4 to 1/2 cup fresh raspberries, washed and patted dry (see notes)

  • For the top:

  • 1/2 tbsp coconut milk

  • 1/2 tsp sugar

  • 1 or 2 tbsp dry shredded coconut

What To Do:

  1. Preheat the oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

  2. In a large mixing bowl sift together the flour, sugar, baking powder, and salt. Mix well.

  3. Mash in the vegan butter using a large fork, or you can use a food processor to save time.

  4. In a small bowl combine the chickpea flour, coconut milk, and extracts. Mix until smooth.

  5. Pour the chickpea flour mixture on top of the flour mix and use the fork to stir/mash everything together. It should be a fairly dry dough, thought not crumbly. If you try to mix everything together but it isn't happening, add a tiny bit more coconut milk. Too much liquid will make these spread out too much in the oven and the scones will be a little too soft, so the dough should be fairly dry.

  6. Sprinkle a bit of flour over your work surface and place the scone dough on it.

  7. Flatten down the dough into a rectangle (about 8 by 6 inches) and evenly distribute the raspberries all over half of the rectangle. (see photo)

  8. Fold the other half of the dough over the raspberry-covered dough and press down gently. Gently shape the dough into a somewhat neat rectangle.

  9. Cut the dough into thirds and then cut each third diagonally. (see photos)

  10. Brush the tops of the scones with about 1/2 tablespoon of coconut milk and sprinkle the sugar and coconut all over the tops.

  11. Transfer the scones to the prepared cookie sheet and bake for 12 to 14 minutes or until they are slightly browned on the tops and bottoms. My oven needs help with this because it only browns from the bottom, so I bake them at 375 for 10 minutes, rotate the baking sheet, and broil at 375 for about three extra minutes or until the tops look nice and toasty.

  12. Transfer the scones to a cooling rack and let them cool down a bit, unless you want a hot-as-lava raspberry stuck to the top of your mouth. I may speak from experience.


If you want a lot of scone with a little bit of raspberry use half a cup of raspberries sliced in half.

If you want a little bit of scone with a lot of raspberry use 1/2 cup of whole raspberries.

If you subscribe to my Facebook page you may have already seen the following photo. It's the first batch of baby dumplings of the season! It's amazing how something so cute can be the result of such a horrible mating ritual. Have you ever witnessed ducks mating? If you haven't, you're lucky. Several males often gang up on one single female (or sometimes even on an injured male!) and it is not fun to witness that. It's traumatizing!

This seems like a good time to give you a relevant tip: never Google "duck penis". Just don't do it, man. Keep enjoying that blissful ignorance that I lost when curiosity got the best of me and made me look it up. Disturbing! My eyes! My eyes! What has been seen cannot be unseen! Purge my memory of this horrid sight! What? You weren't thinking about googling "duck penis"? You are now! Mwahahaha! But don't.

But anyway, baby dumplings!


  1. LOVE this recipe! I love the flavor of raspberries, but those darn seeds are so annoying. I'm coming around to them. I'm obsessed with the white chocolate-raspberry flavor combination (just felt like sharing that, haha :D ).

    Oh yes, you MUST MUST MUST be careful with Googling anything these days - oof, hahahaha.

  2. The seeds are so annoying! I am very skilled at keeping fresh raspberry seeds away from my teeth - I crush them between my tongue and the top of my mouth so I don't actually have to chew and get the seeds stuck everywhere. Yep. I'm very talented! :D

    I've been thinking about ordering vegan white chocolate from somewhere. Perhaps there is a white chocolate-raspberry treat in my future!

    Googling things can be a dangerous adventure! And why is there a sexual meaning to all words on that urbandictionary.com? Gross!

  3. Wow, I was going to comment about the amazing looking scones, but now it seems weird to go back to that after the duck discussion. I have been thoroughly warned, and I will heed your advice.

  4. Maybe it is the vet in me, however I of course had to google duck penis and yet I remain unscathed. Unless your google turned up something that my google did not. ;)

    I LOVE raspberries, but I almost never bake with fresh raspberries because they are so expensive that if I am luck enough to have a punnet I just end up eating them straight up. However, these scones look seriously amazing, and I might have to change my thinking. But I have to wait about 7 months until they come back into season again.

    Thanks for having a non-coconut oil option!

    And cute babies! True story, when I was a kid I saw some teeny ducklings and that started me on my journey to eventually become a vegan many years later!

  5. Thes are beutiful! My favourite berries are strawberries, but the rest of my family adores raspberries. Of course we're eating them naked all the time, too. Sometimes I think berries are too delicious to waste them in some food. Does that make any sense? I always thing, ah, I could use some jam for this recipe instead. I think your scones are just convincing me to change my opinion. And why the heck would you google duck penis?

  6. Good! Now if somebody sometime in the future tries to show you what a duck's penis looks like, you'll be able to avert your eyes and run away. You know, because the duck's penis is such a common subject to talk about :D

  7. It must be the vet in you! I was freaked out by the obscene length, the shape (THE SHAPE!!), and the fact that it can just *spring* out at a moment's notice. I will never look at a male duck the same way again!

    Yep. Raspberries are way too expensive. I may not even make these scones again because I didn't like using up my precious raspberries that I could have been eating fresh straight out of a bowl. I thought of you and made them with vegan butter instead of coconut oil! One of my one-scone test batches was made with coconut oil, but I preferred the one with vegan butter anyway.

    I can see how seeing teeny ducklings would start someone on their journey to veganism. How could anyone eat that? Snorgle, yes. Eat, no!

  8. Thanks Mihl! That does make lots of sense! Berries are so good fresh and naked. Strawberries are actually my favorite too! I've been thinking about making some strawberries and cream with your marshmallow fluff. Wouldn't that be amazing? :)

    The devil made me do it! No, actually after the first time that I saw a brutal duck rape I wondered how they even do *it*. So I Googled it. Bad idea!

  9. These look amazing!! Your pictures are really beautiful, they make me want to reach though the screen a grab a scone! Can't wait to try the recipe, looks great. And thanks for posting step by step pics! :)

  10. Thanks, Ruth! Wouldn't it be nice to be able to reach through the screen and grab food? Although I would probably weigh 10,000 pounds if that were possible! :D

  11. oh my word, duck babies!! SO adorable.

    Your scones look fantabulous too.

  12. And now we have goose babies! Photos coming soon!

  13. These look great! What is the function of the chickpea flour in the recipe? I looked at the reference recipes that you linked to and didn't see that as an ingredient. Thanks!

  14. The chickpea flour works as a binder here. It's my favorite egg replacer! :)

  15. These were AMAZING! Seriously heaven in my mouth. Nothing beats fresh raspberries - I'm lucky to have a coworker with raspberry bushes who will give me some in exchange for baked goods. Thanks so much for the delicious recipe!

  16. I'm so glad you enjoyed them, Cleese! You are very lucky indeedy. Raspberries straight from a bush? I am a bit envious now! :)

    My great-grandfather used to have a few massive raspberry bushes, but I was very young then and my little taste buds found the seeds offensive. If only I had access to those fresh raspberries now!

    Thank you for stopping by to let me know that you made and liked these, Cleese! :)

  17. Hi River, these look heavenly. I cant wait to try. If i cant get chick pea flour what do you suggest using instead? Would a flax egg work? Thank you. I love your blog.

  18. Hi Raina! I think a flax egg would work just fine. The chickpea flour works mainly as a binder, so I think you should be good to go with a flax egg. Good luck! :)


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