Baking Bites: Fresh Raspberry Scones

I love a good scone, even if that means turning on the oven in the middle of the summer.  And what I really love is transforming a recipe into a vegan version and succeeding!  My first few attempts at vegan baking were interesting, but I think I have the hang of it now and will continue to share them with y’all.

I used the recipe above from Baking Bites, and swapped out the milk for plain, unsweetened almond milk, vegan stick butter (must have 65% veggie oil content or more), and Red Mill’s egg replacer for the egg.  Follow the directions with these subs, and you have a tasty vegan raspberry scone!  Or just use her recipe straight up.  To each their own!