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Tender coconut-raisin vegan scones, soft, golden, and filled with sweet raisins, make an irresistible treat. The inside is fluffy and light, and the outside has crisp edges. They're perfect for breakfast, brunch, or an afternoon snack with your favourite hot drink.
These scones are dairy-free, egg-free, and can easily be made gluten-free, so you can share them with everyone.
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There’s something about scones that makes them seem far more complicated to make than they actually are. This recipe for coconut raisin vegan scones (one of my personal favourites!) is no exception.
You might think that from the texture alone...a little bit of crunch on the outside, but yet, the inside is fluffy, tender, and a little layered. How does one do that?
Achieving those two textures seems like it could only be created with an elaborate process, but it’s actually quite simple. I've provided all the details to make sure you get it right every single time you make them.
Once you make them and see how easy it is, you're going to look forward to making these soft, golden, not too sweet treats that are dotted with raisins to give them that perfect touch of sweetness. And bonus: they make the perfect treat to enjoy with a cup of tea (or coffee, of course!).
Let's get started!
A Quick Look at the Ingredients
Ingredient Breakdown and Substitutions
(Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour - This recipe is made with all-purpose white flour. I haven’t tested it with other types, except for the specific gluten-free blend mentioned below.
For vegan gluten-free coconut raisin scones: I tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in the BLUE bag (NOT their gf flour in the red bag!) and the scones turned out great. See the recipe notes for details.
Coconut Milk - Make sure to use full-fat canned coconut milk. It helps to create the soft texture and the light coconut flavour. I don't recommend using light canned coconut milk or refrigerated coconut milk in the carton.
Vegan Butter - I use hard vegan butter that comes in ½ cup sticks. It must be very cold and straight from the fridge. Vegan butter that comes in blocks will work, too. I don't recommend using margarine from a container; it's too soft and contains too much water to work well in this recipe.
If you don't want to use vegan butter, another option I use is extra virgin coconut oil. It must be soft, but not too soft or melted, so it can be cut into the flour. See recipe notes for more details; there is a slight change in the quantity you'll need.
Here's How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Whisk the dry ingredients together, then add the cold cubed butter.
Use a pastry blender or fork to cut the butter into the dry mixture until only small pieces remain.
Recipe Tip
If you don’t have a pastry blender, use a fork or freeze the butter beforehand and grate it into the dry ingredients instead.
Stop when the butter has broken down into pea-sized chunks. It's okay if some pieces are larger.
Add the raisins and coconut to the bowl.
Gently stir until the add-ins are incorporated evenly in the mixture.
Add the wet ingredients and stir until a dough has formed and there are no longer any dry bits.
Recipe Tip
Be careful not to overmix the dough. Stir gently just until the dough starts to come together and has a soft, slightly shaggy texture that’s not dry or sticky.
Transfer the dough to a piece of parchment paper. Shape and press into an 8-inch wide, even circle.
Slice into 8 equal wedges. Refrigerate so the scones can chill.
Recipe Note
Don’t skip chilling the wedges after cutting. This helps the dough firm back up after being worked, and it also keeps the butter cold, giving your scones the best texture when baked.
Transfer the parchment paper to a baking sheet and separate the wedges. Brush the top of each one with coconut milk.
Sprinkle coarse sugar on top of each scone.
Space the scones so there is enough space around each one since they will expand. Bake them.
Remove the finished scones from the oven. Transfer them to a cooling rack and cool slightly or fully before serving.
The outer surface is crispy, but when you bite into one, you'll see that the inside is so soft and has layers, similar, but not exactly like pastry.
This is due to the way the butter (or coconut oil) is incorporated into the flour and from the time the dough spends chilling in the fridge.
Enjoying Your Scones
Serve your vegan coconut scones just as they are, with vegan butter, or your favourite vegan sauce, compote, or jam.
And of course, the classic partner for a scone is a cup of tea or coffee, but if you want to step it up, make yourself a homemade dairy-free latte or hot chocolate!
Pro Tips for the Best Results
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Keep everything cold to ensure your scones end up with the best texture. Feel free to stop and chill the dough at any time during the process if you feel it's getting warm, especially if you're making them on a hot day.
- Don't overwork or knead the dough. This makes the butter melt and causes the scones not to be flaky.
- Work quickly any time you touch the dough, so there is minimal contact between your warm hands and the dough.
- Read this post from top to bottom before you start. They're not difficult to make, but I’ve included a lot of tips and tricks. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
When You Bake Them...
Let me know how things went! Please leave me a comment and star rating below, or you can post a picture of your vegan raisin scones on Instagram and tag me so I can see it! (I’m @delightfuladventures over there.)
Tender Coconut-Raisin Vegan Scones
Suggested Equipment:
Ingredients:
For the scones:
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup (67g) sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted vegan butter (cold, cubed)
- ¾ cup (98g) raisins
- ⅓ cup (27g) unsweetened shredded coconut
- ⅔ cup full-fat coconut milk (canned)
- 1 teaspoon vanilla extract
For the tops of the scones:
- 1 tablespoon coconut milk
- 2 tablespoons (24g) turbinado sugar
Instructions:
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- Add cubed butter to the bowl and, using a pastry blender, cut the butter into the flour mixture. Stop when the butter has broken down into pea-sized chunks. It's okay if some pieces are larger.
- Add the raisins and the shredded coconut and mix until combined.
- Add the coconut milk and vanilla, then stir with a wooden spoon until the mixture comes together into a dough.
- Using your hands, working quickly, press any loose bits of the dough together and form it into a ball.
- Transfer the dough ball to a piece of parchment paper and form the dough into an 8-inch wide circle.
- Using a knife, a pizza cutter, or a bench scraper, cut the disc into 8 equal wedges. Don't separate them.
- Place the parchment paper on a plate and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C).
- After the chilling time has ended, remove the plate from the fridge, then separate and transfer each wedge to the prepared baking sheet. Arrange them at least 2 inches apart.
- Brush the top of each scone with coconut milk and sprinkle with the turbinado sugar.
- Bake for 18 minutes or until golden on top.
- Remove from the oven and place on a cooling rack.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- If you are making the vegan gluten-free version, use 2 cups (296g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag, NOT the red bag. Different gluten-free flour blends use different ingredients and ratios, so results may not be the same if you substitute. I’ve only tested with this particular brand. This recipe will not work with coconut flour or any other single gluten-free flour.
- Coconut oil can be used in place of vegan butter, but you will need to use less. Use only ¼ cup (52g). The coconut oil must be soft, not melted, or too hard, so it can be cut into the flour. If your coconut oil is too soft, refrigerate it briefly until it firms up and is soft.
- Storing Leftovers: Store scones in an airtight container at room temperature for up to 5 days.
- Freezing: Once fully cooled, individually wrap the scones tightly, place them in an airtight container or freezer bag, and freeze for up to two months. Thaw in the refrigerator overnight or at room temperature before serving.
- The nutrition info listed below is based on one of 8 servings made as the recipe is written. The scones made with gluten-free flour have a rough calorie count of 378 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Meredith Smith says
Delicious! The combination of raisins and coconut was a delicious combo that I never would have thought of!
Gwen Leron says
Thanks so much, Meredith! I'm happy you've been enjoying the scones. Thanks for taking the time to leave your note and rating, I appreciate it very much 🙂