RYP Vegan Chocolate Raspberry Scones

A healthy but delicious treat is truly this vegan scone recipe!


  • 1 3/4 cup Whole Wheat Flour
  • 5 tbsp coconut sugar (add more to make sweeter)
  • 2 tbsp RYP Razzle Dazzle Powder
  • 1/4 cup Coconut oil
  • 3/4 cup Dairy Free Milk of Choice (we used almond)
  • 1/4 tsp vanilla extract
  • 1 tsp Baking Powder
  • 1/4 cup melted dark chocolate (for drizzle)


  1. Preheat oven to 400 F and line a baking sheet with parchment paper
  2. Combine dry ingredients and mix well
  3. Add the coconut, nut milk and vanilla extract and gently mix
  4. Knead the dough few times and roll into a 1 inch think circle on a floured surface
  5. Slice into 8 scones and lay on prepared baking sheet, bake in oven for 10-12 minutes
  6. Sprinkle toppings of choice we used shredded coconut, raspberries and a drizzle of dark chocolate

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