Ginger & Raspberry Scones

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 scones
Kate & Zest katebunting


  • 1 chia egg 1 tbs ground chia with 3 tbs water
  • 3/4 cup soy milk
  • 2 cups unbleached all-purpose flour
  • 1 tbs baking powder
  • 1/4 cups coconut sugar
  • 1/2 tsp salt
  • 6 tbs vegan butter or coconut oil (not in the liquid form), room temperature
  • 1 tbs fresh ginger grated
  • 1 tsp ground nutmeg
  • 1/3 cup frozen raspberries


  1. Preheat oven at 400 degrees F.
  2. Prepare chia egg in a bowl (by combining 1 tbs of chia along with 3 tbs of room temperature water). Once well combined, add soy milk to it. Set aside.
  3. In a separate bowl, combine all dry ingredients.
  4. Add vegan butter (or coconut oil) to dry ingredients and combine well with a fork until only a few small bits remain.
  5. Stir the chia mixture once again and add it to the dry ingredients gradually, while stirring with a spoon. Add frozen raspberries and fresh ginger and mix with your hands.

  6. On a floured countertop, turn out and knead briefly to obtain a smooth ball of dough about 1 inch tall.
  7. With a knife, cut the dough into 6 parts and transfer them all to a baking tray lined with parchment paper.
  8. Bake for approximately 22-25 minutes, until golden.