Dairy Free Raspberry Scones
Posted on October 15 2025
If you’re after a sweet twist on the classic scone, these dairy-free raspberry scones are just the thing. Light, fluffy, and bursting with raspberries, they’re the perfect treat for afternoon tea or a weekend treat with the family.
The best part is that they taste every bit as good as they look – with one special ingredient that really makes the recipe shine. You can also easily swap out the raspberries for your favourite fruit, so it’s a recipe you can come back to again and again and make it your own.
Dairy Free Raspberry Scones
3 ½ cups self-raising flour (can substitute with gluten-free self-raising flour)
2 tablespoons monkfruit sweetener (optional)
1 cup raspberry Skinny Fizz (from the supermarket)
1 cup coconut milk
1 teaspoon vanilla extract
1 cup frozen raspberries
Topping
Freeze dried strawberries (from supermarket)
Method
Preheat the oven to 220 degrees.
Sift flour into a large bowl and stir through Lakanto sweetener. Add the coconut milk, vanilla, followed by the Skinny Fizz and mix until slightly combined, lastly add the raspberries.
Mix in the bowl until the dough just starts to come together and then plop it out onto a well-floured bench so it doesn’t stick.
Knead lightly so the dough comes together smoothly and then roll out to about 2cm thick with a rolling pin. Try not to knead the dough too much because this will make the scones harder and tougher.
Use a small cookie cutter – approximately 5-7cms across – to cut out the scones. Re-roll out the extra bits of dough until all the dough has been used!
Place the scones onto a baking tray lined with a greased sheet of baking paper. Space the scones out with at least 2cms space between them, because they do expand. Bake in the oven for approximately 12-15 min, until firm and lightly browned.
Serve topped with icing (recipe below) and freeze-dried berries, or your favourite jam.
Icing
1 & 1/3 cups icing sugar
1/4 cup + 1 Tbsp coconut milk
Whisk together sugar and coconut milk until smooth. The glaze should be the consistency of glue. If the glaze is too thick, add more coconut milk, 1 teaspoon at a time.