A classic British scone made vegan! This recipe is pure baking therapy and the result is just like the dairy-laden kind. Enjoy with some clotted cream and jam.
Scones are my number one obsession, when it comes to baking. I had to share this vegan scones recipe along side my Vegan Afternoon Tea guide, where I share more recipes and tips.
They were the first thing I learnt to bake as a child and have been a regular favourite in my kitchen ever since. If any of you have a copy of my cookbook, you'll see a photo of this on the first page!
This recipe is 100% the one I make most from my blog. These scones are baked almost weekly. And with good reason, because they're so delicious.
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:
- Light and fluffy
- Easy to make
- Dairy-free
- Vegan
- Eggless
📖 Recipe
Vegan Scones with Clotted Cream
Light and fluffy vegan scones, perfect served as part of an afternoon tea.
Ingredients
- 240 ml unsweetened dairy-free milk
- 1 tbsp white or apple cider vinegar
- 475 g / 16 ¾ oz / 4 cups self-raising flour*
- 50 g / 1 ¾ oz caster sugar
- 85 g / 3 oz vegan butter spread
- (Optional) handful of dried fruit, to make fruit scones
- Extra milk or aquafaba, for glazing
- Vegan clotted cream
Instructions
- Preheat the oven to 200c / 390f and line a baking tray with parchment paper.
- Mix the milk and vinegar together in a jug, allowing it to curdle and create a "buttermilk".
- 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 buttermilk mixture 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 1-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 or aquafaba.
- 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!
Notes
*Self-raising flour already contains salt and raising agents but if you can't get hold of any - just use plain flour with 2 tbsp baking powder, ½ tsp bicarbonate soda and a pinch of salt.
Nutrition Information
Yield 15 Serving Size gAmount Per Serving Calories 208Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 454mgCarbohydrates 35gFiber 1gSugar 6gProtein 4g
Karla - The Candid Kitchen says
I´m loving this afternoon tea series =)
Aimee says
Thank you Karla! I've loved working on it (as you can imagine)
Kristi @ Inspiration Kitchen says
Love the coconut in the clotted cream! And it sounds perfect to go on scones!
Aimee says
It really is! Pair it with some fresh strawberries and it's just heavenly...
Shashi at RunninSrilankan says
I adore scones - but it's been so long since I made them - I really need to make them an every day treat like you do! Love this easy recipe - and those fluffy scones!
Aimee says
You need more scones in your life, Shashi!
Emma | Fork & Good says
Vegan clotted cream?! Are you a wizard?!
Seriously. This is amazing.
Aimee says
Hahah thank you Emma!
Anca says
I put jam first as I love a big scoop of clotted cream on top. Hubby prefers the other way: clotted cream as a base for a big scoop of jam :D We had a lot of discussions about this :))
Aimee says
People always seem to feel so strongly about it, one way or the other. Like they're on rival football teams or something. Go jam-on-first team!!
Marie says
I rarely bake as I just don't seem to have a "bakers hand" but I thought even I cant go wrong with this scone recipe. The scones have great colour and taste good but they have barely risen for me, what did I do wrong? Only alteration I did was half the ingredients as I was only making them for 2 people. Thanks.
Aimee says
Hi Marie, sorry to hear that. You definitely used self-raising flour, yes? Also, did you flatten them when you shaped them? I can't think what else could have caused them not to rise.
Tiffany says
Over mixing, try adding a bit more liquid and instead if kneading.... Drop by Scoopful onton baking tray. Also, if you add a tsp if vinegar to your vegan milk ( soy is ALWAYS best for baking) and a pinch of baking soda to your flour mixture... You will have very light and fluffy vegan scones dear friend. Don't give up just yet!