Red, White and Blue Scones
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Serves: 16 scones
This sweet and simple summer scone recipe was inspired by Erin McKenna’s Raspberry Scones recipe from her book, BabyCakes.
  • 2 cups AP Flour
  • 1 tbsp Baking Powder
  • ½ tsp Salt
  • ⅓ cup Coconut Oil, melted, plus more for brushing
  • ⅓ cup Agave Nectar
  • 1 tbsp Vanilla Extract
  • 1 ¼ cup Hot Water
  • 1 cup Fresh or Frozen Raspberries
  • 1 cup Fresh or Frozen Blueberries
  • 1 tbsp Sanding or Granulated Sugar, for sprinkling on top
  1. Preheat oven to 350.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. Stir in coconut oil, agave nectar and vanilla until a crumbly dry batter develops. Pour in hot water, bit by bit, until you have a glutinous, gooey ball of dough.
  4. Fold in berries.
  5. Use an ice cream scoop to scoop the scones onto a parchment-lined baking sheet. Leave some room between them so they can spread. Brush the tops with oil, then sprinkle with sugar.
  6. Bake for 20 minutes or until tops are lightly browned and berries are oozing out.
  7. Transfer to a wire rack to cool.
  8. Best if served the same day!
Recipe by The Vegan Video Pantry at