This is the perfect summer time recipe for Raspberry and Vegan White Chocolate Scones. Made with our Healthy Crunch Vegan White Chocolate Chips, these scones are crisp on the outside while being tender and moist in the inside. They're super flavourful with sweet raspberries, hints of vanilla, and fresh lemon icing. Perfect for breakfast or brunch! 

Ingredients: 

Scones: 

• 3 Cups Gluten-free flour
• 1/3 Cup Coconut sugar 
• 1 Tbsp Baking Powder 
• 1 Tsp Kosher Salt 
• 12 Tbsp Cold, Dairy-free Butter, Cut into Pieces 
• 3/4 Cup Dairy-free Milk (Oat Milk)
• 1/2 Tsp Vanilla Extract 
• 1 Cup Raspberries, frozen

Lemon Vanilla Icing: 

• 1 Cup Healthy Crunch Vegan White Chocolate Chips, melted 
• 1 Tbsp Fresh Lemon Juice, lemon zest
• 1/2 Tsp Vanilla Extract 

Instructions: 

To Make the Scones: 

1. Preheat the oven to 375F. Line a large sheet pan with Parchment paper. Set aside. 

2. In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, and salt until combined. Use a pastry blender or fork to incorporate the dairy-free butter into the dry ingredients, until the mixture forms. 

3. Drizzle dairy-free milk and vanilla over the dry mixture, and stir with a spatula until mostly combined. 

4. When the mixture is fully combined, switch to using your hands, and fold in the frozen raspberries. Work quickly, and knead, firmly but gently, until all the flour is combined, and the dough holds together in a large mound. 

5. Transfer to a lightly-floured work surface, and shape the dough into a flat, rough disk, about 1.5 inches thick. Cut into 6 wedges. 

6. Transfer the scones to the prepared sheet pan, leaving space between each of them. Lightly brush the tops of the sones with dairy-free milk and sprinkle with coconut sugar.

7. Bake for 20-30 minutes, until the scones are golden, gently puffed, and cooked through. 

To Make the Icing: 

1. Add Healthy Crunch Vegan White Chocolate Chipsto microwave safe bowl, and melt for 30 seconds until chocolate chips are melted. 

2. Once Chocolate Chips are melted, remove from microwave and add lemon juice, lemon zest, and vanilla. Add a splash of 1-2 Tbsp of dairy-free milk to thin out the icing if required. 

3. When the scones are still warm, drizzle each scone with icing, then place on baking rack to set. Enjoy! 

We hope you enjoy this recipe! Leave a comment to let us know if you enjoyed this recipe. Please tag  @healthycrunch and post a pic of you enjoying this recipe.