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
ane says
scones wonderful but cream didn't work for me. Too sweet wouldn't thicken then separated.
Aimee says
Hi Ane, sorry to hear the cream didn't work for you. Did you use the thick cream (no water)? Glad the scones turned out well, anyway!
Olivia says
This were so delicious! Thanks <3
Elspeth N Gibb says
So pleased to have found you!!
Clotted cream...o how i tried, well done for not failing!!
Ellen says
Just made these with the clotted cream.
Oh. My.
Very good! I thought I'd never be able to have scones and cream again, but this is wonderful and the vegan clotted cream doesn't taste too coconutty, either. Good one!
Aimee says
Thanks Ellen, so happy you enjoyed them :-) They really do hit the spot, don't they... Might just have to make these again this afternoon because now I have a craving for them!
Thao says
Would I be able to use brown sugar? Would measurements be the same?
Aimee says
Yes, a couple of tablespoons of brown sugar is delicious. I often use that instead :)
Jessica says
Love your blog! I will be trying out the clotted cream recipe for sure. As a Cornish girl I can tell you that the jam definitely does go on first!
Jessica x
Cruelty Free Cottage
Aimee says
Thank you, Jessica! I'm just off to check out your blog now :-) And I definitely take the Cornish side on this debate... jam is first!