As mentioned my previous post, this week I am sharing recipes and tips on creating the perfect Vegan Afternoon Tea and the next thing I’d like to share is my recipe for… Scones!
Scones were the first thing I learnt to bake as a child and have been a regular favourite in my kitchen ever since. When I started creating vegan recipes, I knew scones had to be one of the first things I had to “veganize” and I’m super happy with the results!
These scones are light and fluffy, just like I wanted.
The clotted cream proved more of a challenge and it took me a few trials and errors to come up with something I loved – a mixture of vegan butter, icing sugar and coconut cream to create a cheat’s version of clotted cream.
It tastes AMAAAAZZZINNGG.
Follow the recipes below to make your own delicious vegan cream tea…
I don’t reserve scones for just special occasions, they’re an every day favourite in my house, but every now and then it’s nice to “dress them up” with a selection of jams, clotted cream and perhaps some strawberries too to make a quintessentially British treat!
These scones are:
For the "clotted cream"
Preheat the oven to 200c / 390f and line a baking tray with parchment paper.
In a large mixing bowl, stir together the flour, sugar and salt.
Add the vegan butter in a tsp at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.
When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and mix until it forms a soft dough.
Turn out onto a lightly floured surface and kneed briefly. Add the dried fruit at this point, if using. Flatten into a 3/4 inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk.
Bake for 10-12 minutes until lightly golden.
Enjoy warm from the oven with some vegan butter & jam or cooled with some vegan clotted cream! (See recipe below)
To make the clotted cream
Use an electric whisk or stand mixer to mix together the vegan butter and icing sugar, creating a buttercream.
Keep whisking, adding the coconut cream in a little bit at a time until it resembles a light fluffy cream and you're pleased with the taste (you may want to add more coconut cream to make it less sweet.)
Use right away or chill in the fridge. Can be kept refrigerated for up to 2 days, covered in cling film.
And now for the great scone debate…
Do you put jam or cream on your scone first?
I personally go for the jam on first as I find it easier to spread the jam and dollop the cream on top. This is the Cornish way, apparently. Devon tea is cream first with jam dolloped on top.
Part of my guide series on How To Serve a Vegan Afternoon Tea