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, ginger and chocolate 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

For the base mix:

750g self-raising flour
187g butter or plant-based margarine

For the scone flavour:

120g caster sugar
20g ground ginger
125g frozen raspberries
160ml ginger beer
250ml plant-based milk of choice
25g dark chocolate drops

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

Weigh the flour and butter or plant-based margarine into a large bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, ground ginger and mix gently to combine.

Step 3

Add the frozen raspberries and mix until evenly distributed.

Step 4

Add the ginger beer and approximately ¾ of your chosen milk into the dry mix. Mix until you have a dough that is soft but not too sticky, adding the remaining milk as needed.

Step 5

Tip the mixture onto a lightly floured worktop and using your hands, gently work the dough until it's combined.

Step 6

Roll the dough so it’s approximately 4cm thick and using a 7cm straight edged cutter, cut 12 scones – re-roll the dough if needed. Place the scones onto your lined baking trays and brush the tops with remaining milk.