Tender Coconut-Raisin Vegan Scones

Three vegan coconut raisin scones stacked on a white plate.

5 from 1 vote

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.

Prep Time15

Cook Time18

Chill Time:30

Total Time1 3

Servings:

Author: Gwen Leron

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.

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.

Nutrition