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
Mandy George says
Just came across this recipe and it looks amazing. I've got 3 in my family who are allergic to dairy so eat a lot of vegan food (well the 9yo is vegetarian as well). Has anyone tried this yet using gluten free flour - hubby and I are both gluten free as well as my egg allergic friend - yeah it's as complicated as it sounds to eat out lol
Tara says
I went from veggie to vegan only 3 month ago and was really sad about giving up scones with clotted cream and jam :( Tried the recipe yesterday and the scones turned out even better than the classic ones I used to bake ! Thank you so much. The clotted cream was too runny but I think it's because the pured creamed coconut was too liquid (a solid block that you put in hot water to optain cream). I tried adding some coconut fat from the top of a can after to repair my mistake but it turned out still too liquid and too sweet. Still, I will definitely try this recipe again, with only 15-20g icing sugar in the clotted cream to suits my taste better ;)
LittleHouseLovely says
Thank you
What a lovely simple recipe - turned out perfect on the first go and we’re a success - even with the nonvegans in my house!
The scones were perfect.
My coconut clotted cream didn’t quite work out - it was a bit too runny but it still tasted delish!
Emma xx
Ellie says
Fab recipe, the scones turned out brilliantly. Thank you! Haven't tried the cream, not a huge fan of coconut so not sure it's work for me.
Aimee says
Hi Ellie - so glad to hear you enjoyed them :) Thanks
Lynette says
Easy to make, really good tasting. I folded raisins in and plan to have the scones for pudding this evening with Oatley vegan custard and applesauce my husband made this afternoon. They did takes nearer to 20 mins to cook in our gas fan oven AND the second batch rose more probably because I'd spaced them farther apart on the tray than the first batch. Thanks for the recipe!
Aimee says
So glad you enjoyed them Lynette! Thanks for that feedback too :-)