Beautifully tender, the perfect crumb, and deliciously sweet vegan lemon raspberries scones that are so easy to make and honestly, better than Starbucks! Perfect for any vegan breakfast or Mother’s Day brunch!

Easy Vegan Lemon Raspberry Scones (Gluten Free!)

Why you’ll love these vegan lemon raspberry scones, whether or not you’re vegan:

You know the scones at Starbucks? Yeah, these lemon raspberry scones are even better. And they’re incredibly easy to make. And these scones are undetectably vegan, dairy free, eggless, and gluten free. While still tasting absolutely out of this world amazing.

In short, these vegan raspberry scones are:

  • Perfectly tender and moist (NO DRY SCONES HERE!)
  • Incredibly easy to make
  • Made with simple plant based and gluten free ingredients (no hard to find ingredients whatsoever!)
  • Delicious with the perfect crumb texture
  • Baked to be lightly golden brown and sweet
  • Unbelievably vegan and gluten free
  • Perfect for Mother’s Day brunch, Easter brunch, or an any time vegan breakfast treat with coffee!

What you need for these raspberry scones:

This is all that you need to make these secretly vegan lemon raspberry scones:

  • Oat flour: I used store bought oat flour, and used certified gluten free. You can also use all purpose flour if you are not gluten free. I do not recommend using almond flour nor coconut flour here in place of oat flour.
  • Baking powder: This will help our raspberry scones to rise!
  • Vegan butter: The best vegan butter I’ve used is by Mioyko’s- they’re wonderful! You can also use Flora Plant Butter for nut-free. I used salted vegan butter, but you can also use vegan unsalted butter and add in 1/8 of a teaspoon of finely ground sea salt. The trick here is using very cold butter, but preferably frozen. 
  • Sugar: Use organic granulated sugar, such as Florida Crystals, to truly be 100% vegan.
  • Vanilla extract: This is the flavor enhancer that we’ll use to bring in some sweetness!
  • Lemon zest: To add some vibrance to our raspberry scones!
  • Fresh raspberries: Don’t worry- you’ll be able to fold the fresh raspberries into the dough!
  • Vegan buttermilk: My favorite new vegan baking trick is using Forager Project’s drinkable cashew milk yogurt for vegan buttermilk (or heavy cream) found in traditional scone recipes. If you don’t have this available to you, you can also use your favorite dairy free milk with apple cider vinegar to create a vegan buttermilk. The best results are yielded with soy milk or almond milk.
vegan scones ingredients

Overview: How To Make Lemon Raspberry Scones

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

​Let’s go over how to make these super easy vegan lemon raspberry scones:

  1. Whisk the dry ingredients:

    This is your oat flour, arrowroot starch, baking powder, and sugar.whisking the dry ingredients for scones

  2. Grate in the vegan butter:

    If you don’t have a grater, you can also use a pastry blender (also known as a pastry cutter) or a fork and cut the cubed frozen butter into the flour mixture to create a sand texture. grated vegan butter

  3. Add in the vegan buttermilk:

    Pour in the vegan buttermilk and mix the dough just before the flour is completely incorporated. Then add in the raspberries and lemon zest. Fold the fresh raspberries into the butter mixture just until evenly distributed.making Vegan raspberry scone dough

  4. Fold, laminate and shape the dough:

    More on the lamination below! But then you’ll divide the dough into 8 even sections.sliced vegan scones

  5. Brush the raspberry scones with buttermilk once more:

    You can also sprinkle on some coarse sugar as well!brushing scones with buttermilk

  6. Bake the vegan scones:

    Place the scones into the oven to bake for just 22 minutes. Then remove from the oven and serve!baked raspberry scones

Why you need to laminate vegan scone dough

Laminating the vegan scone dough is especially important in order to get that beautiful rise that classic raspberry scones are known for. This is how you get the rise and fluffiness of scones. If you’ve never laminated dough before, don’t worry- it’s so easy!

Simply fold the dough in half, and then in half again (quarters). Then gently press the dough down again to form a large disk once more. That’s all of the lamination that you need to do for these lemon raspberry scones!

how to laminate dough

Frequently Asked Questions

What can I use instead of eggs in scones?

Did you know that vegan scones actually don’t really need an egg replacement? Using a touch of arrowroot starch (or powder), you’ll be able to make your scones entirely eggless!

Can I freeze raspberry scones?

Absoltuely! If you make a batch of these vegan raspberry scones and want to save them for later, you can easily store them in an airtight container or bag and in the freezer for up to 3 months.

Can I sub in frozen raspberries instead of fresh?

Yes, you can definitely use frozen raspberries instead of fresh.

Do I have to make these vegan lemon raspberry scone recipe gluten-free?

No, if you’re not gluten free and you don’t desire to make these vegan scones gluten free as well, you can swap in all purpose flour. You’ll use the same quantity too, so it’s super easy!

What can I top lemon raspberry scones with?

I like to top my vegan raspberry scones with a dollop of vegan lemon curd or raspberry jam! you can also use a simple lemon glaze and drizzle that on top. 

Can I use different berries for these scones?

Absolutely! If you don’t want to use raspberries, you can swap in blueberries, blackberries, strawberries, or a mix of berries. I have a delicious vegan blueberry scone recipe here!

Vegan raspberry scones

More vegan scones and muffins you’ll love:

Best Vegan Chocolate Chip Scones

Easy Vegan Blueberry Muffins

Best Vegan Chocolate Chip Muffins

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Easy Vegan Lemon Raspberry Scones (Gluten Free!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Vegan raspberry scones

Vegan Lemon Raspberry Scones (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan


Beautifully tender, the perfect crumb, and deliciously sweet vegan lemon raspberries scones that are so easy to make and honestly, better than Starbucks! Perfect for any vegan breakfast or Mother’s Day brunch!


  • 3 cups (320 g) oat flour
  • 1 tbsp arrowroot starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup (70 g) granulated sugar or coconut sugar
  • 10 tbsp vegan butter, cubed and frozen
  • 2/3 cup (170 g) vegan buttermilk, cold
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 2 tbsp fresh lemon juice
  • zest from 1 whole lemon
  • 2 tbsp vegan buttermilk, to be brushed onto scones


  1. Please read through all instructions before beginning.
  2. Prep: Measure out all ingredients before beginning. Preheat the oven to 400F.
  3. Whisk together the dry ingredients: In a large bowl, whisk together the oat flour, arrowroot, baking powder, and sugar. Prep the vegan buttermilk.
  4. Cut in the butter: Add the cubed frozen vegan butter to the dry mixture, and grate the vegan butter into the flour mixture. IF you don’t have a grater, you can also use a fork, pastry cutter, or your hands to cut the butter into the flour until it resembles a pea-sized sandy texture.
  5. Finish the scone dough: Add in the vegan buttermilk, lemon juice, and vanilla extract, and use a spoon to mix the dough just before the dry ingredients are completely integrated.
  6. Add in the raspberries and lemon zest: Gently stir in the raspberries and lemon zest until evenly distributed. The dough will be sticky.
  7. Form the vegan scones: Use oat flour to flour a piece of parchment paper. Spoon the dough into the middle, and sprinkle flour on top of the dough. Gently shape the dough into a flat disk that’s about 7″ in diameter. Then fold the dough in half and then quarter. Press the dough down (flouring your hands once more) and shape into a flat disk again, about 7″ in diameter. This will help to laminate the dough. Use a bench scraper to divide the scones into 8 equal scones.
  8. Bake the scones: Place the piece of parchment paper onto a baking sheet, and gently separate the scones to be spaced apart. Brush with one tablespoon of extra vegan buttermilk and sprinkle with granulated sugar. Place the baking sheet into the freezer to chill for 5-10 minutes. Then place the scones into the oven to bake for 20-22 minutes.
  9. Serve and enjoy! Remove the scones from the oven. They will be lightly golden on top, and still soft. They will solidify more as they cool. Allow the scones to cool for 10-15 minutes before enjoying. Top with vegan lemon curd if desired. Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.


Not gluten free? Swap in all purpose flour for the oat flour at a 1:1 ratio.