To be honest, I don’t think these are true scones. (Sorry to the folks on Facebook who requested scones. This is what I came up with!) I think these might be more biscuity than a true scone but I still want to call them scones. Mostly because it’s my version of a favorite I remember from years and years ago.
A local bagel shop in the town where I used to live made these delicious (but totally not gluten-free or vegan) raspberry white chocolate scones (biscuity scones too) that were huge. Like, the size of both my palms put together. I could eat that a bit at a time and make it last a couple days.
I confess I did not exercise the same restraint with these. After all, it’s been at least 14 years since I’ve eaten my last raspberry white chocolate scone. If it makes it a bit better, I didn’t make them the size of two palms. Mine were more like the size of one palm.
White chocolate for vegans or dairy-free folks is a tough one. I’m pretty sure there’s gotta be a vegan white chocolate maker out there, but I haven’t found it locally. (You can order some online here. I haven’t tried them personally. Read the label to determine if they are suitable for your diet.) Speaking of white chocolate and Levi. Back in the day. Before he was dairy-free there were times he’d go stock up on white chocolate rabbits after Easter was long over and stockpile these fake non-chocolate white chocolate bunnies for snacking later. I shudder at that thought.
So, in this recipe there isn’t white chocolate. I used non-dairy dark chocolate chips. I think raspberry and dark chocolate is such a winning combination.
This recipe uses the new(ish) Bisquick Gluten Free Variety Baking Mix. I made Cheddar Bay Biscuits with this mix recently and had such tremendous success they made it on to one of the local TV morning shows.
You can switch up the type of berry you want to use in these scones, but this recipe uses frozen raspberries. If you’re going to use a larger berry (think, strawberry) then you’ll want to make sure they’re chopped up. I wouldn’t use fruit that’s been frozen and thawed out because it’ll tint up the whole scone and may also make the biscuit batter more soggy. Make sure you’re using either fresh fruit or frozen unthawed fruit. If you are using fresh berries, make sure to fold them in gently so they don’t get smashed up too much.
- 1 cup Bisquick gluten free variety mix
- ¼ cup granulated sugar
- 2 tablespoons vegan margarine
- ⅔ cup unsweetened plain non-dairy milk
- 1 teaspoon lemon juice
- ¼ cup frozen raspberries
- 2 tablespoons dark chocolate chips (vegan)
- Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- In a measuring cup mix plain non-dairy milk with lemon juice. Let sit for a minute.
- In a bowl combine Bisquick and sugar. Cut in vegan margarine with a fork until pea-sized pieces remain. Add non-dairy milk and mix in until fully incorporated, without over mixing.
- Fold in frozen raspberries and chocolate chips.
- Scoop out by heaping tablespoonfuls into six equal mounds on the greased parchment. Flatten slightly with the back of the spoon.
- Bake in the preheated oven for 20-25 minutes until lightly golden browned.
Disclosure: This post contains affiliate link(s). If you click through and purchase something I receive compensation. Thank you for supporting my blogging.