Raspberry and ginger scones

For a fruity twist on the traditional scone, try these vegan raspberry and ginger scones. With a delicious blend of sweet raspberries and spicy ginger, they’re ideal for breakfast, brunch or afternoon tea.

20 minutes prep. time
15–20 minutes cooking time
Serves 12
Cakes, bakes & desserts, Vegetarian & vegan

Three cooked raspberry and ginger scones sat on a white tea towel — Raspberry and ginger scones | © National Trust/ William Shaw

750g self-raising flour
185g butter or plant-based baking margarine
120g caster sugar
1tsp ground ginger
85g stem ginger, drained and cut into small pieces. Keep the syrup to one side.
125g frozen raspberries
100ml ginger beer
250ml milk or oat drink

Top tip

If you don't have a mixer, you can make these scones with a standard mixing bowl, spoon and your hands.

Step 1

Pre-heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper.

Step 2

Put the flour and butter or plant-based baking margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.

Step 3

Add the sugar, ground ginger and stem ginger. Mix gently to combine.

Step 4

Add the frozen raspberries. Continue to mix on a low speed until the raspberries are evenly distributed.

Step 5

Remove the paddle beater and replace with the dough hook. Add the ginger beer and ¾ of the milk or oat drink into your mix. Combine everything together until you form a shaggy dough – everything should be combined but the dough is still a little lumpy. If the dough is looking a little dry, add in the remaining milk or oat drink.

Step 6

Tip your dough onto a lightly floured work surface and gently work the dough with your hands until everything comes together.

Step 7

Roll out the dough so it's roughly 4cm thick. Use a 7cm straight-edged round cutter to cut out 12 scones. You'll need to roll out the dough again and cut out the scones a few times to use up all the dough.

Step 8

Place the scones onto your baking tray and place in the oven. Bake them for 15–20 minutes until risen and lightly coloured. The scones should feel light when you pick them up.