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Vegan Raspberry Rosemary Scones 

When it comes to homemade scones, we like to follow the Rule of Rs. That is: Raspberries, Rosemary, and Really good butter. These bakery-worthy scones are a little bit fruity, a little bit herby, and exquisitely creamy thanks to ForA’s plant-based butter, which melts, spreads, and bakes just like dairy butter does.

Get the recipe:

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ForA:Butter Vegan Raspberry Rosemary Scones 

  • Author: Misfits Market

Ingredients

Scale
  • 8 tablespoons ForA:Butter, cut into ½-inch cubes
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 1½ cups raspberries, roughly chopped
  •  2 tablespoons fresh rosemary, finely chopped
  • 1 cup chilled whole fat non-dairy milk, plus more for brushing
  • Turbinado (coarse) sugar, for sprinkling

Instructions

  1. Preheat oven to 425 degrees. Freeze butter for 10 minutes before using.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Quickly cut the cold butter and then use your fingertips to blend the cold butter into the dry mixture until it resembles a coarse meal (no pieces should be larger than the size of a pea).
  4. Use a fork or a wooden spoon to mix the raspberries and rosemary into the flour-butter mixture.
  5. Create a well in the center of the dry ingredients and pour in the non-dairy milk. Working from the center, combine the wet and dry ingredients. The flour should look saturated but it’s okay if there are still some dry spots—just don’t over mix!
  6. Transfer the dough and any loose floury bits to a lightly floured surface. Quickly knead the dough until it comes together fully, and then flatten with the palms of your hands to form a 1-inch thick square. Cut the dough into quarters and stack each quarter on top of each other. Press the dough back into a 1-inch thick square and repeat one more time to help create layers.
  7. With your palms, flatten the dough into a ¾-inch rectangle. Use a lightly floured 2-inch (or 2½-inch) cookie cutter to cut out scones, and then place them onto a parchment-lined baking sheet. Reroll dough scraps once to cut out more scones.
  8. Place the scones in the freezer for 10-15 minutes, which will help the scones firm up and retain their shape during baking. Brush the tops of scones with extra non-dairy milk and sprinkle with turbinado sugar to finish.
  9. Bake until the scones are golden brown and the bottoms lift easily, about 17-25 minutes. Let scones cool before serving.

Decidedly not vegan? Here’s a dairy-full version with raspberries or strawberries, plus ricotta and heavy cream:

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Raspberry Ricotta Rosemary Scones 

  • Author: Misfits Market

Ingredients

Scale
  • 8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 1½ cups raspberries or strawberries, roughly chopped
  • 1 cup whole milk ricotta
  • ½ cup chilled heavy cream, plus more for brushing
  • 3 tablespoons turbinado (coarse) sugar, for garnish

Instructions

  1. Preheat oven to 425 degrees. Freeze butter for 10 minutes before using.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Quickly cut butter and then use your fingertips to blend the cold butter into the dry mixture until it resembles a coarse meal (no pieces bigger than the size of a pea).
  4. Use a fork or a wooden spoon to mix the raspberries and rosemary into the flour-butter mixture.
  5. In a measuring cup, mix together ricotta and heavy cream. Create a well in the center of the dry ingredients and pour in the cream mixture. Working from the center outward, combine wet and dry ingredients with a fork or wooden spoon. Flour should look saturated but it’s okay if there are still some dry spots. Don’t overmix—you want the butter to remain chilled!
  6. Transfer the dough and any loose floury bits to a lightly floured surface. Quickly knead the dough until it comes together fully, and then flatten with the palms of your hands to form a 1-inch thick square. Cut the dough into quarters and stack each quarter on top of each other. Press the dough back into a 1-inch thick square and repeat one more time to help create layers.
  7. With your palms, flatten the dough into a ¾-inch rectangle. Use a lightly floured 2-inch (or 2½-inch) cookie cutter to cut out scones, and then place them onto a parchment-lined baking sheet. Reroll dough scraps once to cut out more scones.
  8. Place the scones in the freezer for 10-15 minutes, which will help the scones firm up and retain their shape during baking. Brush the tops of scones with extra heavy cream and sprinkle with turbinado sugar to finish.
  9. Bake until the scones are golden brown and the bottoms lift easily, about 17-25 minutes. Let scones cool before serving.

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