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
L says
Yum yum, Thank you, the scones turned out perfectly, so happy as I'm not the best baker, recipe was easy to do. Next time I'll make the full amount
Aimee says
So pleased to hear that! Thanks for letting me know how they turned out :-)
Vicky Sanders says
I'm wondering if you've tried to freeze the vegan clotted cream... Does it taste as good when it's thawed and served? ... Thank you in advance.
Aimee says
Hi Vicky, I replied on my facebook page but I'll write it here anyway - the short answer is that I don't know but if you try it please let us know how it turns out!
Neal Pearson says
P.S. They didn't even cook in the middle, and so I had to cut them in half and put them under the grill to make them cooked enough to feed as scraps to my chickens!
Neal Pearson says
There was way too much Almond milk to make a rollable dough, it was more like wallpaper paste. I had to add a great deal more flour, sugar and salt to rescue what was allready in the mixing bowl, and so I then probably overworked the dough in trying to get something homogeneous and a suitable consistency to roll out on a board.
The dough then made 20 discs using a 6 mm circular cutter. They rose a bit, but not much, and lost the serrated cutter pattern. Painting them with almond milk still left them with a white and uninviting appearance, and they took over 20 minutes to cook.
I only made these because I'm visiting a Vegan friend tomorrow, and promised to take scones. I'm glad I'm an omnivore and can use more traditional and reliable recipes to make the kind of scones I would much prefer to eat when having a Cornish Cream Tea!
Aimee says
Hi Neal
I am sorry to hear yours didn't work out. I use this recipe quite often (in fact I made them yesterday!)
When it comes to adding the milk, it's important to add it slowly until you form a soft dough, once you get a soft dough, you don't need to use any leftover milk. In terms of it not rising, did you definitely use self-raising flour? The other thing might just be because the mixture was too wet (which is why it took ages to cook in the middle) Hope that helps!
Louise says
The scones didn't bake in 12 minutes, more double the time. What am I doing wrong lol. I have a fan oven
Aimee says
Did they turn out OK in the end? That's how long they take to bake for me, but I suppose all ovens are different.
Mimmi says
YES. I'm not vegan (I'm vegetarian), but I still love finding vegan alternatives like this. I love clotted cream, and this sounds like a fantastic vegan version!
Mimmi xx
Muted Mornings
Aimee says
Thank you Mimmi! I was really missing clotted cream before I created this recipe, scones just aren't the same without it!