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
Kathryn says
I made these to try with my daughter who has an egg allergy. They are the most delicious scones ever. Much better than ones with egg in them. All the family loved them, highly recommend to anyone.
Aimee says
So happy you enjoyed them, Kathyrn. Thanks for your comment.
Deborah chambers says
Hi we’re planning on trying to make these at nursery for our morning and also afternoon sessions with shape cutters (2&1/2 -3 inch in diameter) for our snack. I was trying to find out how many the recipe made so I could work out the amount of ingredients I need to order wether I need to double, triple or quadruple to make enough for the am class and the same again in the afternoon.
Roughly what size are the ones you make and how many do you get out of this recipe? Thankyou
Amanda Wood says
just made these tonight for a picnic at work tomorrow. I’m vegetarian but I know our group contains others who don’t eat eggs.
This are great. I used a 3 inch cutter, at 18 minutes at 390 convection oven turns them a light golden brown. Brushed soy milk and sugar on the top and they are deliciously crunchy and soft in the center. Will be keeping this recipe handy for the future. Thanks.
The only point I would make is that the soy milk looked awfully lumpy when I added the vinegar, but i persevered and the 240 floz was just perfect for the flour.
Rebecca says
When you add vinegar to the milk it curdles and makes buttermilk. It’s supposed to do that.
Gerta says
Hi, you’ve written salt in step 1 but have t said how much salt.
Lottie says
Hi do these work with gluten free self raising flour and do they freeze ok? I need a batch of vegan, gluten free scones for my wedding in two weeks time and would rather make in advance and freeze so just justwondered.also how long does the coconut cream keep for? Thanks
Alexander says
I have not made this recipe yet, but I often find that 1g of Xanthim gum per 100g flour helps to bind the gluten free flour mix when I make gnocchi, cakes and pancakes…cannot see why it would fail here … hope that helps you out.