Recipe ReDux: Raspberry Oat Scones

I’m so excited because this month, Recipe ReDux is all about brunch foods.  And let’s be honest here – who doesn’t love brunch?  I mean, not liking brunch is like saying you don’t like rainbows.  Or puppies   Brunch is a fantastic way to say you eat breakfast on the weekends, even though we all know you sleep in way past breakfast time, and it’s filled with a delicious blend of pastries, eggs, pancakes, and even some real lunch food if you really want it (but chances are, you don’t).  The point is, brunch has something for everyone.

Personally, I use brunch as my excuse to nab a pastry.  I LOVE pastries, but my hips and thighs?  Not so much. I like to use my occasional foray into the brunch scene is as my time to indulge.  Oh, I should also mention that these pastries that I’m obsessed with tend to be the less sweet ones.  I’ll leave the cinnamon buns and danishes to you.  For me, there is nothing better than a fresh, hot, buttery croissant, with absolutely nothing accompanying it.  Oh. My. Goodness.  It’s divine, no sugar overload needed.

Not too long ago, I discovered scones (I don’t know how I lived for so many years without them), and these have become my most recent pastry obsession.  I love how versatile they are, and I love how they tend to be rich rather than sweet.  I like my scones unadorned with glazes and free of clotted cream or jam (though they totally have their place with the scone at tea time).  No, I like my scones full of flavor, just a hint sweet, and hot from the oven.  Give me one or two of those, a hot cup of coffee, and I am set for brunch.

It turns out, scones aren’t very difficult to make.  It’s all about pulling the dough together quickly (you don’t want to over mix it and you don’t want the butter to melt), cutting the shapes, and letting them bake deliciously.  It’s so easy that it’s actually dangerous.  As in, now that I know how easy these are to make, I might just end up hosting a lot of brunches as my excuse to eat make these every weekend…

These scones are crumbly and delicious, especially straight out of the oven.  I subbed in some whole wheat flour, but kept enough regular flour to keep the texture right.  I also added in some old fashioned oats, partially because I like the idea of oats in any form for breakfast, but also because I like the texture they add to the pastry.  If you’re more of a sweet pastry kind of person, these would be delicious topped with a lemon glaze. Personally, I’ll pass, and stick with this delicious brunch (or even high tea!) treat just as it is.

Raspberry Oat Scones

Adapted from Martha Stewart
Makes 8 large scones

3/4 teaspoon apple cider vinegar
3/4 cup cold oat milk (or any other nondairy milk of your choice)
1 1/2 cups all-purpose flour, plus more for work surface
1 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/2 cup (1 stick) cold vegan butter substitute, cut into small pieces
Zest of one lemon
3/4 cup old fashioned oats
1/4 cup silken tofu, blended
1 1/2 cups fresh or frozen raspberries (do not thaw if frozen)

Preheat the oven to 400F

1. Add the vinegar to the oat milk and let it sit for a few minutes.

2. In a food processor, or using a pastry blender or even two forks, pulse or blend together the flours, sugar, baking powder, salt, lemon zest, and butter.  Continue working the mixture until the butter forms pea-sized pieces and the mixture looks crumbly.  If you did this in a food processor, transfer the mixture into a large mixing bowl.  Add in the oats, mixing just until everything is evenly distributed.

3. Add the blended tofu to the oat milk-vinegar mixture.  Make a well in the center of the butter and flour and slowly add the wet ingredients in.  Mix just until the ingredients come together.  This should now be a slightly wet, sticky dough.

4. Transfer the dough to a lightly floured surface.  Add the raspberries on top of the dough and fold them in, being careful not to smash them (though this will happen to some extent).  Using your fingers, quickly work the dough into a generally round shape (or two), and cut into wedges.

5. Place the scones on cookie sheets lined with parchment paper, about 2 inches apart.  Feel free to sprinkle the tops of the scones with extra sugar or oats, as desired.  Bake until golden brown, about 25-30 minutes.  Serve warm or room temperature, preferably with a nice cup of hot coffee.


14 Responses to Recipe ReDux: Raspberry Oat Scones

  1. digitalstyle says:

    Your food photos are amazing. You can share your mouth watering photos with us at and your photos published on FoodieNewz without any editorial review.

  2. foodieportal says:

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at Over at we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

  3. Lynne M says:

    Wow. I have not tried scones before but I want to try to prepare and to eat it after looking at the pictures. I like brunch because it is one way of eating eggs, pastries and desserts without feeling too bloated. Where can I get the cold vegan butter substitute? And what makes the frozen raspberry special compared to the fresh ones and why it is important not to thaw them? Does it make more crunchy or something like that?

    • I use Earth Balance Vegan Buttery Sticks instead of butter, and you should be able to find it in your regular grocery store. I think it’s the best vegan substitute, and it doesn’t have any hydrogenated fats.

      I used frozen berries because I didn’t see any good fresh ones at the supermarket, though you can totally use fresh. If you use frozen, keep them frozen to keep the dough cold, and also to keep the raspberries whole. If you thaw them out, they will get very mushy and watery and the end result is simply not as pretty.

      In general with scones, and with any flaky or crumbly pastry, you want to keep everything in the dough as cold as possible so that you don’t melt the butter too much before it goes into the oven. By keeping it cold, you end up getting that nice flaky/crumbly effect in your pastries. If the butter melts before it hits the oven, it won’t create the same pockets of steam during the baking process and you’ll get a more uniform texture throughout the pastry.

      Hope that helps!

  4. Curry says:

    I’m with you….coffee and scones or croissant…nothing too sweet! Also agree that oats and breakfast/brunch just go together! Great photos! -Serena

  5. Elizabeth says:

    how i do love scones! i’ll bet these would be delicious with coconut oil!

  6. Yum! I can’t wait to try these!

  7. Love all the veg ingredient substitutions…wish I could bake because I would try these, they look amazing!

  8. Hey Elana! I’m happy I came across your blog, I have definitely book marked it as a fellow vegetarian food lover! can’t wait to see some more recipes!

  9. Dixya says:

    i love scones and brunch makes is a totally acceptable reason to enjoy it 🙂

  10. These look delicious! I want one now with my coffee! 🙂

  11. I adore your recipe. Anything with raspberries makes me smile big time. Love your vegan version and your use of whole grains! Cute photos too 🙂

  12. Who doesn’t love a brunch (or a good scone for that matter?) These look delish – esp. with berrie season right around the corner 🙂

  13. WOW these look so good!! i’m not a big scone person but i need to try these!

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