This is so far the best thing I’ve ever baked in my entire life. It was well worth the effort. It wasn’t difficult, either.

Fresh-out-of-the-oven vegan rosemary raspberry scones

Although I’ve baked some pies and breads, I’ve been sort-of afraid of baking. Perhaps, the ingredients like eggs were too delicate for me to handle.

Vegan baking seems to be easier. Not to mention guilt-freeーat least for no cruelty part, & not for fat+sugar contentーwhich makes it so much more enjoyable!

I followed the MinimalistBaker’s Coconut Oil Blueberry Scones with Rosemary, except I substituted blueberries with raspberries, which are always in our freezer.

Here’s what I used:

  • 1 flaxseed+water egg substitute*
  • 3/4 cup unsweetened plain almond+cashew milk
  • 3/4 cup organic wholewheat pastry flour
  • 1 1/4 cups unbleached all purpose flour
  • 1 Tbsp baking powder
  • 1/5 cup organic cane sugar
  • 1/2 tsp sea salt
  • 1 Tbsp fresh rosemary** (stems removed), roughly chopped
  • 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen***)
  • 1/3 cup frozen organic raspberries 
  • Some more all purpose flour for the surface to shape the scones

Please see the MinimalistBaker’s instructions as they’re easy to follow.

* Flaxeed egg substitute: 1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water, mixed and wait for 5 minutes for it to thicken.

** Fresh Rosemary: I have a huge rosemary plant wintering in our kitchen!

*** Coconut oil solidify at about 70℉/21℃. Our home is kept below 68℉/20℃ during winter, the coconut oil is solid on the kitchen counter. 

Please see the MinimalistBaker’s notes for how to make the coconut oil solid in a short time.

Only tricky part was transferring the sticky scone dough to the baking sheet. The dough was gooey and hard to handle, hence the uneven placement of the scones on the baking sheet. (^^;

Well, here’s a vine and some more photos.

vegan Rosemary Raspberry Scones shaped & cut on the floured surface

vegan Rosemary Radpberry Scones in the oven

Fresh-out-of-the-oven vegan Rosemary Radpberry Scones

Vegan Rosemary Raspberry Scone with homemade lemonCurd (vegan) & coconut whippedCream

The vegan LemonCurd was the trigger to make the scones; one good thing led to another. When there is a will, things manifest so effortlessly. Oh, btw, for the added sugary topping reasons, I used slightly less cane sugar for the scones. I read somewhere that up to 30% reduction of sugar won’t be noticeable.

Thanks for stopping by!

Happy cooking (baking!) and eating!