Are you guys ready for Easter this weekend? I have been traveling like a mad woman the last few weeks and Pete and I are gone most of this week too, which means I am totally horribly unprepared!
Last year I hosted Easter for the whole family. Thank goodness my mom has dinner covered this year- however I still need to bring a few dishes and try to whip up breakfast for my own clan!
I am boarding my third flight in 2 days, where I will be perusing the archives for my Easter inspiration, since I am just as behind as anyone else this year (insert cry/laughing emoji please.) I can’t tell you my menu yet (although I will post on IG stories as soon as I know!) But here is what I can tell you- these scones have already made the cut. They are basically breakfast dessert- is that a thing? If not, than it is now, and my god it is a great addition!
Fresh tart raspberries combined with sweet white chocolate in a tender scone with a good crumb- seriously delicious. When I made these for the family last month they were gone completely within about 15 minutes. So that’s always a good sign!
Plus, the colors are distinctly festive and the girls had me add a little colored sugar for good measure- of course that is totally optional, and plain or with edible flower petals or coconut would be very pretty too!
And of course, please make sure that you serve these with plentiful amounts of raspberry jam- YUM.
NOTE! I used these white chocolate chips
but if you have another brand you like, please let us know in the comments!
- 2 cups all-purpose gluten-free baking flour (I used Bobs Red Mill)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- ½ teaspoon kosher salt
- 6 tablespoons cold vegan butter
- ¼ cup unsweetened coconut milk (from a refrigerated carton)
- ½ cup white chocolate chips, vegan
- 1 cup fresh raspberries
- Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon melted coconut oil
- 2 teaspoons unsweetened coconut milk
- 2 teaspoons vanilla
- Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
- In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface, sprinkle in the white chocolate chips and shape into a disc.
- Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the cherries and blackberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan.
- Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.
- For the Vanilla Glaze:
- In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of unsweetened coconut milk to get the glaze extra smooth!
- Drizzle the glaze over the top of the scones and then sprinkle with colored sugar if desired.
Print Recipe
Hello!
Is the white chocolate vegan? Is there a brand you recommend?
Thanks!
Hi Katie!! Yes, definitely, this is the brand I buy on amazon, beacuse I can’t find vegan white chocolate chips at my local grocery store:
https://www.amazon.com/King-David-Lactose-Free-Non-dairy-Chocolate/dp/B006QXXWGY/ref=sr_1_3?keywords=vegan+white+chocolate+chips&qid=1555607765&s=gateway&sr=8-3
Thank you! Can’t wait to try these!
I made these for Easter and they were the hit of the day! We rate 0-10 on all the meals I make (I am the only one who is GF, EF, DF) so you can imagine my family is pretty picky when it comes to alternative meals. My family gave these a 9+, I couldn’t believe it. These are so amazing! They will be a recipe I make monthly! Heather THANK YOU so much!!!