Vegan Pink Raspberry Heart Scones


One of my coworkers at the deli makes some amazing, ridiculously good smelling scones.  They are not vegan, but I can still enjoy the sweet aromas and be inspired since my work station is right next to the cooling rack.  Every time I smell them I want to go home and bake some for myself.  But of course I can't just be baking scones every day after work, so I reserve that for those special times when I am really hard core craving them, or I think of a delicious sounding combination for a scone to make.


I bought a bunch of raspberries, and I really wanted raspberry scones.  I thought...hey, Valentine's Day is coming up, why not make them pink hearts?  Because I am a cheesy little girl when it comes to Valentine's Day.  No, not one of those people that has to have everything perfect, go on the perfect date, expects jewelry and flowers...I mean, I like all of the cute Valentine's hearts and everything being pink.  My favorite part of being a kid at Valentine's day was decorating everything with pink and sparkles.  I may be 30 but my 8 year old self still comes out.


So, I made these cute little gluten free scones, and made them double raspberry by including both a raspberry powder, and fresh raspberries.  They smelled so good when baking, and tasted even better.  I even drizzled vegan white chocolate over them, and that just put them over the top.  These would be adorable to make for your sweetheart, or family members any time in the month of February. I know my sweetheart appreciated them!


Vegan Pink Raspberry Heart Scones
Makes 8



  • 2 cups freeze dried organic raspberries
  • 3 cups all purpose gluten free flour
  • 1/2 cup coconut sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup virgin coconut oil, cut into chunks
  • 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
  • 1 Tbsp pure vanilla extract
  • 2 cups fresh organic raspberries
  • coconut milk for topping
  • coconut sugar for sprinkling


White Chocolate Drizzle:

  • 2 Tbsp cacao butter, melted
  • 1 Tbsp raw cashew butter
  • 2 Tbsp coconut butter, warmed to liquid
  • 1/2 tsp pure vanilla extract
  • 2 tsp maple syrup (or to taste)



Place the dried berries in a high speed blender, and blend until fine like powder.  Pour into a large bowl.
Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment.
To the bowl with the raspberry powder, add the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in strawberries until evenly distributed. Place dough on a floured work surface, and shape into a 2 inch tall rectangle. Use a large heart cookie cutter to cut into hearts (if you have extra, press together and cut more hearts). There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.
Meanwhile, whisk together the glaze ingredients until smooth, and drizzle over the scones. Allow to set (so glaze dries), and serve!

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