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
Nancy A Stein says
Looks like a wonderful recipe. Any chance you can post the recipe directions in USA measurement.
Marie-Jeanne says
Hi nancy. If you have a smart phone you can download an app called conversion calculator. It is a very handy app for calculating all kinds of stuff.
Lottes says
These look yummy. I will definitely be trying them :)
One question, does the cream taste coconutty?
Kerry says
I hated coconut before I made these! The cream is delicious and you can make it to your own taste, I'm totally converted! I think I will have to go and make some now!
Gemma says
Hello
Do you think it would be ok to use spelt flour for this recipe?
Aimee says
Hi Gemma - Yes I've tried it with spelt a few times and it's delicious! I used white spelt so if you're using wholemeal spelt, bear in mind it might be a bit heavier and nuttier but should still be delicious.
Frank Gregory says
Just made the scones and they turned out great, have not tried the clotted cream recipe yet. Thanks a lot.
Scarlett says
I tried making the clotted cream today for my vegan sister. I must have over whipped it because it started to separate into oil and fat and didn't look at all appetising. I rescued it by adding plain flour slowly until it reformed. The mixture still tasted lovely and if anything the flour has improved the consistency to even more 'proper' clotted cream. You can't taste the flour at all so I thought I should share this in case anyone else is a bit too over-vigorous with the whipping! I probably added somewhere in the region of 50-75g of flour in the end.
Aimee says
Oh how interesting! I will have to experiment with this next time. Thanks for much for letting me know!
Tim says
My cream also separated - I wonder if chick pea (gram) flour would bind and give a lovely yellowy colour too?