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!